The Chicken, Lentil, & Pumpkin Curry Pot (dairy, egg, soy, tomato/tomatillo free)

• 3 cups cubed raw chicken breast or thigh meat, skin and bones removed

• 1 cup uncooked green lentils

• 1 large onion, chopped

• 3-5 minced fresh garlic cloves, or a large spoonful of jarlic

• 1 can pumpkin puree

• 1 can full-fat coconut milk

• 3 tablespoons olive oil

• 2 cups chicken broth, or reconstituted chicken bullion

• 1/4 teaspoon cinnamon

• 2 teaspoons ground ginger root

• 1 tablespoon ground cardamom

• 1 teaspoon ground tumeric root

• 1 teaspoon ground black pepper

• 2 teaspoons sea salt, or to taste

• 2 teaspoons raw apple cider vinegar or lemon juice

In a large skillet or pot, heat the olive oil, and saute the onions until translucent. Add the garlic and saute until it's browned. Add the chicken to the pan, and start to sear the cubes.

In a small bowl, mix the cinnamon, ginger, coriander, tumeric, pepper, and salt together, and sprinkle the mixture over the chicken, onion, and garlic. Toss the contents of the pan together so the spices create a paste that thoroughly coats the chicken as it cooks. Continue to saute until the chicken cubes temp at 160°F.

Add the coconut milk, canned pumpkin, and chicken broth to the pot, and stir to combine into a thin sauce. Rinse the lentils well, and add them to the pot. Bring the pot to a boil, and allow the lentils to cook while stirring occasionally for 20 minutes before either transferring the curry to a crockpot on "Keep Warm," or covering the cook pot and transferring it to a simmer burner on low until you're ready to serve it with a side of basmati rice, and plain dairy and nut-free yogurt.

Alternately, transfer the pot to the refrigerator to cool completely before portioning out into freezer and microwave-safe containers for meal planning. This recipe serves 10-12.

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