Olive oil Momma’s Cajun Seasoning Pumpkin, large chunks Spring onions, roughly chopped Chicken breasts, cut into strips or bite size pieces Diced aubergine/eggplant Thai red curry paste 1 tin Coconut milk Coriander/cilantro, fresh 1 bag Spinach Salt & pepper
To the pan, add olive oil, Cajun seasoning, and chunks of pumpkin & spring onions/scallions. Stir well to coat with the seasoning, move aside and add chicken breasts. Add any extra vegetables such as aubergine or courgette, and a good tbsp of Thai red curry paste. Leave to cook for about 5 mins with the lid on. Add a cup of water in order to steam the pumpkin. When the pumpkin is cooked through add some fresh spinach, cover and allow it to wilt. Add coconut milk, coriander, and more spinach. Also season with salt & pepper if necessary. Mix well, cover & leave for ten minutes. Serve over cooked white or sticky jasmine rice.