Ingredients

• 2 cups pumpkin, cut into small cubes
• 2 Tbsp coconut oil
• 1 onion, finely chopped
• 2 chicken breasts, cubed
• Half a broccoli, roughly chopped
• 1 sml red capsicum, roughly chopped
• 400ml coconut cream
• ½ Tbsp curry powder
• 2 Tbsp stock paste (veggie or chicken)
• 3 Tbsp Mayver’s Peanut and Cacao spread
• Sml bunch flat leaf parsley
• 2 shallots, finely sliced

Method

1. Cook pumpkin in 1 Tbsp coconut oil on medium heat until it begins to soften.
2. Add onion and sauté until it is slightly caramelised. Set aside.
3. In the same pan, add 1 Tbsp coconut oil and cook chicken on medium heat until almost ready.
4. Add broccoli and capsicum and cook for 1-2 min then add the onion and pumpkin mix to this.
5. Pour in coconut cream, curry powder and stock paste, and when it starts to thicken, add Mayver’s Peanut and Cacao spread and cook for 5 minutes.
6. Serve with quinoa or as is and garnish with parsley and shallots.

Here’s an ah-mayvazing recipe featuring our pure-state Peanut and Cacao Spread!! Thanks to the lovely @passionforhealthandfitness for the delish recipe and image.