Pumpkin Chicken Curry

The Ingredients:
1 can Coconut Milk
2 Tbsp Red Curry Paste
2 Tbsp Soy Sauce
1 Tbsp Coconut Sugar (or brown sugar)
2 Cups Sugar Pumpkin Pie (3/4 inch cubes)
1.5 Chicken Breast
1 tsp Salt
1 Red Bell Pepper, sliced
3 heaping cups of Spinach
1 Lime, juiced

Toppings:
Lime wedges, cilantro, toasted cashews

The Process:
In the bowl of the crockpot stir the coconut milk, curry paste, soy sauce, and sugar. Add the pumpkin and chicken until it is submerged in liquid. Cook on low 8 hours or high for 4 hours. Switch the cooker to high if it is not already, shred the chicken, and season the liquid with salt. Add the spinach and bell peppers, cook for 10-15min longer until the spinach is wilted. Add the juice of 1 lime.
Serve over rice with extra lime, cilantro and cashews.