Recipe-Pumpkin Tikka Marsala

pumpkin-curry

This is a recipe I blended with another curry recipe and added splenda instead of sugar and pumpkin instead of tomato sauce.  This recipe can be easily made with vegetables instead of chicken to make vegetarian.  It can also be made without any meat or veg and turned into an awesome soup.  Happy Thanksgiving!

1 can Pumpkin  Puree

2 tablespoons butter

1 onion or shallot, finely chopped

4 cloves garlic, minced

1 tablespoon ground cumin

1 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground turmeric

1 cup soy creamer

2 teaspoons paprika

1/2 teaspoon curry powder

1 packet splenda

1 tablespoon olive oil

4 chicken breasts, cut or shredded

Cook chicken, cut or shred and put to the side.  Put pumpkin puree in pot and cook to a light boil.  Add soy creamer.  In a small bowl add all dry ingredients then stir into pumpkin. Cook until creamy and hot.  Serve with rice, quinoa or by itself.

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