Cozy Curried Pumpkin Stew

Monday, October 13, 2008 by Annessa Chumbley

Each week in October I will post some delicious and nutritious recipes for weight loss surgery patients using items only found during autumn.

This is a favorite fall stew packed with nutrients, and brewing with flavor. To be festive, serve it in a hollowed-out pumpkin. Bring on autumn! Serves: 16 – 20 (4 oz. portions)

1 onion, diced
1 large carrot, shredded or minced
2-3 cloves garlic, minced
4 boneless skinless chicken breasts, cubed
1 can diced tomatoes
2 cups pumpkin puree
2 cups chicken broth
1 can fat free evaporated milk
½ c frozen or fresh corn
1 can chick peas (garbanzo beans), drained
¼ cup chopped green onions
1 Tbsp curry powder
1 tsp cumin
2 Tbsp Splenda
salt

In a large Dutch oven, combine onion, carrots, ½ Tbsp curry, and chicken on medium-high until chicken is cooked through and onion is translucent. Salt and pepper chicken after adding to Dutch oven. Add rest of ingredients in order. Heat until simmering.  Salt and pepper to taste.  Serve warm. If stew gets too thick, thin it out with a little more chicken broth.

Nutrition Facts:  Serving Size: ½ cup; Serves: 16 – 20; Calories: 115; Protein: 16 g; Carbs: 8 g; Fat: 2 g;

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