This is an easy first curry for toddlers because the spice is very mild. Your little one will never know pumpkin is hidden in the sauce!

Ingredients:

• 1 tbsp. olive oil
• 12 ounces Gardein chick’n strips
• 1 tsp. ground ginger
• 1 tsp. turmeric
• 1 cup coconut milk
• 1 cup canned pumpkin
• 1 and 1/2 cups chopped baby spinach
• 1  lime (optional)
• Cooked basmati rice

1. Heat the olive oil in a large skillet over medium-high heat. Add the chick’n and cook until heated, about 6 minutes. Remove the chick’n from the skillet, chop into bite-sized pieces, and set aside.
2. Return the pan to the heat and add the ginger, turmeric, coconut milk, and pumpkin. Simmer over medium-low heat for 10 minutes.
3. Add the chopped chick’n and spinach to the pan, and cook for a final minute, until the spinach wilts. Add a spritz of fresh-squeezed lime juice if desired.
4. Serve over hot cooked basmati rice. For a toddler, I recommend about 1/4 cup rice per 1/2 cup serving of curry.