Vegetable and chicken curry

The pumpkin, being so hard, I cut it into cubes and put it in a microwave-safe container (or dish) and at maximum power 5 minutes before starting, or else I would start by putting the pumpkin in.

In a frying pan put olive oil, when it is hot add the onion cut into strips and let it cook a little.

When the onion is slightly cooked, add the zucchini (I cut it in half slices) and the pumpkin previously cooked in the microwave.

When the vegetables have been cooking for 5 minutes, add the chicken breasts cut into cubes and sauté a little.

Now it is the turn of the spices, the most important is the curry, I put a teaspoon full, then a little turmeric, salt, onion powder, garlic powder and cumin. I added less cinnamon and ginger. The spices are to taste, I recommend tasting, it has to be not too soft because we are going to add the coconut milk.

Add the coconut milk and mushrooms and let everything cook.

When the chicken is done and the vegetables are tender, it is ready to eat.

I accompanied it with cauliflower rice, because with the curry sauce, it tastes nothing: 1. Grate the cauliflower or grind it a little in a food processor so that it is loose. 2. In a frying pan fry the cauliflower with a little olive oil, salt and spices to taste (I used garlic powder, onion powder, Provencal herbs and cumin). 3. When the cauliflower is cooked as desired, it is done.