pumpkin chicken curry with cashews

this is a regular in our house. we eat it once a week or so. we love the toasty, salty sweet flavors of curry, and the bonus is that we always seem to have the ingredients to make it. we use leftover veggies and chicken from earlier in the week, and keep a minimum stock of 4 cans of pumpkin in our pantry at all times.

creamy pumpkin and crunchy cashews are a match made in heaven here.

the cauliflower turns into a sort of rice as it cooks, and soaks up the sauce nicely.

this is an awesome dish to cook the night before eating it. veggies and chicken seem to soak up the seasonings in a magical way over night. like chili. it is also one of those really economical meals that we love so much. we throw in a bunch of veggies we happen to have, and this one dish lasts us many meals all week.

this recipe serves 6


one chicken breast, skin off, cooked, sliced thick- i always use leftover from our sunday chicken roast

1/2 head cauliflower, chopped

1 red pepper, diced

1 green pepper, diced

3 carrots, chopped thick

1/2 onion, thick chunks

handful of green beans

tsp garlic minced

squirt of hot chili paste, such as sriracha

1 tbsp oil, i used coconut

1 cup pumpkin puree

1/2 cup coconut milk

1/2 cup chicken broth

1 tbsp curry powder, store-bought or homemade

1 tsp salt

2 tbsp brown sugar

black pepper

handful of cashews for serving

method: heat up coconut oil in large stir fry pan over medium/high heat.

saute veggies until just browning. promptly turn heat down to low. throw in spices. add coconut milk, chili paste, broth, and pumpkin. cook over super low heat for 20 minutes or so. if it starts getting too thick, add more broth. stir well, but keep lid on as much as possible so you don’t let moisture out.

add brown sugar. taste it. is it awesome? no? add some more stuff. now is the time. adding a little more sugar, salt, or curry powder is usually what needs done at this time. remember that after this cools off a bit, the flavor will change a lot.

when veggies are soft, turn heat off and stick it in the refrigerator. heat up the following night over medium heat with lid on. serve with cashews crunched over the top. don’t forget to cover it in sriracha.


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