Pumpkin and Chick’n Curry

Pumpkin and Chick'n Curry

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!


  • 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.

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