Pumpkin Coconut Curry with Beyond Chicken height=

Pumpkin Coconut Curry with Beyond Chicken

Because you can't get enough punkin' during the holidays...we put it into a curry (and it's DELICIOUS!!!)

Serves3-4 servings
Prep30 minutes
Cook20 minutes
By: Beyond Meat

1 ½ cup pureed pumpkin, fresh* or canned

1 can coconut milk

2 Tablespoons red curry paste

1 Tablespoon fresh lime juice

1 red pepper, cut lengthwise

2 cups Beyond Meat Chicken Strips

3 tomatoes

½ butternut squash

Jasmine rice, cooked

Cilantro, to garnish
  • 1. Roast your veggies. Preheat the oven to 350°. Cut the tomatoes into six wedges, and the butternut squash into ½ inch cubes. Toss them with oil and roast the tomatoes and butternut squash plus other vegetables you like for 30-35 minutes.
  • 2. Cook the Beyond Chicken with 1 tablespoon of oil for a couple minutes until heated through, about 5-7. When cool enough to handle, cut the Beyond Meat into smaller pieces.
  • 3. Bring the pumpkin puree, coconut milk, red curry paste, lime juice and red pepper to a boil, cook together for about 1o minutes, add up to 2 tablespoons of water to thin the curry if necessary.
  • 4. Assemble the bowls with steamed rice, pumpkin curry and topped with the roasted vegetables and Beyond Meat Chicken. Garnish with cilantro and serve with an extra wedge of lime.

* Note: If you want to make your own pumpkin puree, simply roast pumpkin halves at 400° for 45-50 minutes. Scoop and pulse in a food processor with ¼ teaspoon of freshly grated nutmeg and ½ cup of water.

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