Step 1

Add ingredients for the rice to a rice cooker and start cooking before you cook the curry. It should be finished by the time the rest of the recipe is done.

Step 2

Add coconut oil to a large skillet over med-high heat. Add squash, cooking for 5 minutes until softened slightly. Add chicken and onion sauteing for 4-5 minutes until chicken is lightly browned. Add garlic, ginger, pumpkin puree, red curry paste, turmeric and salt, stirring to combine.

Step 3

Add coconut cream and bring to a boil, then simmer for 15 minutes. Stir in red pepper in the last 5 minutes of cook time then serve curry with rice in large bowls, garnishing with cilantro and lime wedges. Enjoy!

Step 4

Store leftovers up to 5 days in the fridge, and reheat for 2 minutes in the microwave.