4 skinless an boneless chicken breast halves, cut into cubes

2 tablespoons (30 ml) butter

1 tablespoon (15 ml) vegetable oil

2 onions, sliced

2 cloves garlic, finely chopped

1/2 teaspoon (2.5 ml) cumin

2 teaspoons (10 ml) curry powder

1/2 teaspoon (2.5 ml) turmeric

1 can 400 ml coconut milk

1/2 cup (125 ml) chicken broth

1 cup (250 ml) diced carrots

1 cup (250 ml) green beans, cut diagonally

2 cups (500 ml) cauliflower florets

2 cups (500 ml) cubed pumpkin or other squash

Salt and pepper

In a skillet, brown the chicken in the butter and oil. Season with salt and pepper. Remove the chicken from the skillet. Set aside.

In the same skillet, brown the onions, garlic, and spices. Add butter, if needed. Season with salt and pepper.

Add the coconut milk, broth, carrots, and green beans. Bring to a boil and simmer over medium heat for 5 minutes.

Return the meat to the skillet. Add the cauliflower and pumpkin. Season with salt and pepper.

Cover and simmer over medium heat for about 7 minutes. Uncover and cook for 8 minutes or until the chicken and vegetables are cooked. Adjust the seasoning.

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