Pumpkin Chicken Curry

I love both curry and pumpkin, so why don't we made Pumpkin Chicken Curry. This will made a completed dish, vegetable for fiber and protein food such as chicken breast

INGREDIENTS 
2 tbsp oil, divided 
1/2 medium pumpkin, cubes
300-400g chicken breast, diced
salt and pepper to taste 
1 clove garlic minced 
1 small onion chopped 
2-3 tsp curry powder 
300ml oat milk (more if you like thinner and less if thicker) 
2 Bell peppers any color you like, sliced 
2 Eggplants, sliced round 

INSTRUCTIONS 
1. Microwave the pumpkin for 2 minutes. Then chop it in half in the middle. Scoop the seeds out of with a fork or spoon. Then carefully use a knife or the best peeler you have to peel the skin off. Finally, cut the pumpkin into cubes. 
2. In a pan heat some oil and saute the pumpkin until soften a bit, then add the remaining olive oil, garlic, and onion. Add a pinch of salt. Cook, stirring frequently, until the onions have softened. 
3. Add the chicken and curry powder to the pan and toss it with the garlic and onion mixture. Then add all the veggies and mix until all coated with the curry mixture. 
4. Add the oat milk. Bring the mixture to a low boil and let it reduce a bit until sauce thicken. 
5. Turn off the heat, served with rice or noodles

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