Pumpkin Curry

Contributed By: Live. Life. Simple

This recipe will fill 2 small trays*

Directions:

1. Cook cubed or cut chicken or pork and set aside
2. Rinse and cook rice or chickpeas and chop carrots, bell pepper and onion
3. In a saucepan, add a small amount of broth and saute until softened
4. Then add ginger and garlic and cook for 2 more minutes
5. Then add coconut milk, passata (tomato sauce), vegetable broth, pumpkin puree
6. For the spices, add in curry powder, turmeric, cumin, salt, paprika and pepper.  Stir well and simmer for 7-8 minutes until vegetables are soft
7. If adding chicken or pork, add this in while simmering or freeze dry separate and add into storage bag 
8. After curry has simmered add in kale and cook until it wilts
9. Mix curry sauce into the cooked rice
10. Add mix to pre cut parchment paper lined freeze dryer trays and add the tray dividers in the 8 portion setting (each portion will be approximately ½ Cup).
11. Store Appropriately (See Storage Tips)

Cycle Time:

37 hours

Rehydration:

½ Cup of hot water to each single tray divider portion.  Mix and allow 3-5 minutes to rehydrate

* Extra Large Tray = 15 Cups/Tray   Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray Cycle times & rehydration for reference only. Your results may vary.