Pumpkin Curry

This recipe makes ~8 cups

Directions:

1. Cook cubed or cut chicken or pork and set aside
2. Rinse and cook rice or chickpeas and set aside
3. Chop the carrots, bell pepper and onion
4. In a saucepan, add a small amount of broth and saute the vegetables until soften some
5. Add ginger and garlic to the pot  and cook for 2 more minutes
6. Add coconut milk, passata (tomato sauce), vegetable broth, and pumpkin puree to the same pot and turn heat down while you prepare the spices.
7. 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 allowing all flavors to combine
8. If adding chicken or pork, add this in while simmering or freeze dry separate and add into storage bag 
9. After curry has simmered, add in kale and cook until it wilts
10. Mix curry sauce into the cooked rice
11. Add mix to pre-cut parchment lined freeze dryer trays and add tray dividers in the 8 portion setting (I used small trays and each portion will be approximately ½ cup).
12. Pre-freeze
13. Freeze dry (my cycle time was 37 hours)
14. Store in jars for short-term use or in mylar bags for long-term storage

Rehydration:

Add ½ cup of hot water to each single tray divider portion.  Mix and allow 3-5 minutes to rehydrate  This is about 1 serving. Enjoy

Notes:

This flavorful Indian dish is packed with health benefits, thanks to its aromatic spices. Turmeric and curry powder are known for their powerful anti-inflammatory properties, while cumin supports healthy digestion, making this meal both delicious and nourishing.

Nutritional Value Per ½ cup

Calories: 241   Protein: 11 g   Fat: 5 g   Carbohydrates: 42 g   Sugar: 3 g   Fiber: 8 g

 Cycle times & rehydration for reference only. Your results may vary.