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Thanksgiving Curry

January 28, 2020

Pahtyana Moore

Recipe courtesy Tabitha Kent, Chiang Mai, Thailand


Prep Time 15 minutes

Cook Time 20-40 minutes (depending on if pumpkin is used)

Total Time 35-55 minutes

Yield 8 servings



1 Tbsp olive oil
2lbs chicken breast, chopped into bite-sized chunks
5 cloves fresh garlic, minced
1 large onion, diced
1 inch chunk of fresh ginger, minced very fine (more or less to taste) 
1/2 cup cranberries, divided in half( more or less to suit your taste) 
2 cups full fat coconut milk (use more if you like a creamier texture with more “sauce”)
3-4 cups packed spinach, chopped
4 cups cubed pumpkin or winter squash, about 1-inch chunks 
1/4 tsp cinnamon (adjust to taste) 
Salt and pepper to taste 
1/2 cup sliced almonds 


In a large pot, brown garlic, onions and fresh ginger and a drizzle of olive oil. Add chicken and brown until almost cooked through. 

Add pumpkin chunks, half of the cranberries, cinnamon, and coconut milk. 

Cook on medium-low, stirring occasionally, until pumpkin is desired consistency. 

Add more coconut milk if desired, along with spinach, and adjust seasoning (salt, pepper, ginger, cinnamon) if necessary…stir. Cook just a few more minutes to allow all the flavors to incorporate. 

Serve sprinkled with the remaining cranberries and sliced almonds. 

This recipe is incredibly versatile. You can make it more soup-like with more coconut milk and longer cooking time, or make it thicker and stew-like with less milk and less cook time. Spinach is optional. 

The featured images are courtesy of Pahtyana Moore, and used with her permission for Cultivating and The Cultivating Project.


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