Thai Pumpkin Chicken Curry with Coconut Ginger Brown Rice

Ingredients

• 2 pounds boneless skinless chicken breast, cut into bite size cubes
• 2 tablespoons coconut or olive oil
• 4 cloves garlic, minced
• 1 small onion, chopped
• ½ head cauliflower flowerets
• 1 large zucchini, thinly sliced
• 1 cup chicken broth (or water)
• 1½ cups pumpkin puree
• 3 cups cooked garbanzo beans
• ¼ cup peanut butter
• 1 bunch fresh cilantro
• 2 tablespoons soy sauce
• 2 teaspoons tamarind paste
• 1 teaspoon cinnamon
• ¼ teaspoon paprika
• 1 tablespoon curry powder
• 1½ teaspoons cumin
• salt & pepper
• peanuts and extra cilantro for topping

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