Thai Pumpkin Chicken Curry With Coconut Ginger Brown Rice Recipe

Ingredients For Thai Pumpkin Chicken Curry With Coconut Ginger Brown Rice Recipe

• 2 pound Boneless skinless chicken breast, cut into bite size cubes
• 2 tablespoon Coconut or olive oil
• 4 Cloves garlic, minced
• 1 Small onion, chopped
• 0.5 Head cauliflower flowerets
• 1 Large zucchini, thinly sliced
• 1 cup Chicken Broth
• 1.5 cup Pumpkin puree
• 3 cup Cooked garbanzo beans
• 0.25 cup Peanut butter
• 1 bunch Fresh Cilantro
• 2 tablespoon Soy sauce
• 2 teaspoon Tamarind paste
• 1 teaspoon Cinnamon
• 0.25 teaspoon Paprika
• 1 tablespoon Curry powder
• 1.5 teaspoon Cumin
• Salt & pepper
• Peanuts and extra cilantro for topping
• 4 cup Uncooked Brown Rice
• 8 cup Water
• 1 can Coconut milk
• 1 inch Ginger root