NIFTY THRIFTY FAMILY

Pumpkin Chicken Curry

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 Ingredients

2 chicken breasts, sliced
5 cups pumpkin, diced
2tbs olive oil
1 onion, diced
2 garlic cloves, finely chopped
2tbs ground ginger
1tbs ground turmeric

2tbs ground coriander
2tbs ground cumin
1 ½ cups vegetable stock
1 bunch fresh coriander, chopped
Salt

Instructions

Fry onion and garlic in a large pan with oil on medium heat for 2minutes. Add chicken and cook stirring constantly for 10minutes or until chicken has turned white.
Add pumpkin, ginger, turmeric, coriander and cumin and stir for 1minute.
Add stock and leave to simmer on low heat for 15minutes. Add chopped coriander, cover pan and cook for a further 2minutes.

Season with salt to taste. Cool slightly before serving.


Broccoli and Pine-Nut Soup

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Ingredients

1 onion, diced
1tbs oil
3 cups broccoli
3 cups chicken or vegetable stock
¼ cup pine-nuts



Instructions
Fry onion in a large pan with oil on medium heat until slightly browned.
Add broccoli and stock and simmer for 10-15minutes or until broccoli has softened.
Cool slightly.
Place in a food processor or use an electric blender to form a smooth texture.

Heat to serve.

For more healthy recipes, check out Paleo Cookbook

The Paleo Recipe Book