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1 pound boneless, skinless chicken breast 2 tablespoons olive oil 1 cup chopped onion 2 cloves garlic, minced 1-2 tablespoons hot curry powder, or any Madras-style curry powder 2 teaspoons whole mustard seed 1 teaspoon Trader Joe’s Pumpkin Pie Spice 1 cup chopped sweet red pepper 4 cups raw cauliflower florets (one medium head) 1 cup Trader Joe’s Coconut Milk 1 cup Trader Joe’s Organic Canned Pumpkin salt to taste Cut the chicken into large chunks, and set aside. Heat the olive oil over medium heat in a 5-quart Dutch oven. Cook the onion in the oil for 4-5 minutes, or until it begins to soften. Add the garlic, curry powder, mustard seed, and Trader Joe’s Pumpkin Pie Spice and cook for 1-2 minutes more, or until fragrant. Add the chicken to the spice base, and cook for 5 minutes to brown. Add the chopped red pepper, cauliflower florets, Trader Joe’s Coconut Milk, and Trader Joe’s Organic Pumpkin, and stir to mix. Cover the Dutch oven and cook for 30 minutes, stirring occasionally. Add salt to taste, and serve the curry over hot cooked rice or couscous. Garnish with chopped nuts, cilantro, and chutney, if desired. Serves four.