One thing many of we have in common this time of year is a pumpkin; Cold abducted lonely on the front step, waiting to be smashed or trashed. This fate, however, is not in store for a few lucky pumpkins. If brought in, sliced into pieces and peeled, a pumpkin may be turned into far more than a orange mash in the road.
This week I rescued my pumpkin. Chopped into one inch cubes of peeled flesh, most of it was packed and frozen for a future soup or sweet pickle. I kept a large portion out to make this weeks dish: Pumpkin Coconut Sweet Curry.
Two chicken breasts
One to two cups vegetable or chicken stock
One can coconut milk
One inch ginger, chopped
One clove garlic
One small onion, chopped
Around 1.5 pounds cubed peeled pumpkin
1 tbsp sugar
1/2 tsp salt (iodine free if required – sifto coarse salt Iraq a kosher salt)
2/3 tsp cumin seed
2/3 tsp coriander seed
1/2 tsp cayenne powder
1/2 tsp turmeric powder
Chop chicken into one inch pieces.
Heat a large pan, add olive oil to hot pan
Fry chicken until cooked and starting to brown. Set to the side and reserve
In the same pan, heat more oil. Add onion, garlic, ginger. Sweat them off until they start to turn golden brown.
Add your spice mix at this point and mix in well. Cook for about a minute, or until it gets very fragrant.
Add in the pumpkin, stir and cook unit coated with the spice mixture.
Pour in the can of coconut milk, let the cream melt and pour in the stock.
Stir in the reserved chicken
Bring to a boil, then cover and simmer. Cook until the curry sauce reduces and thickens.
Once the sauce has thickened up, starts to shine, and coats the chicken and pumpkin you should be done! Just check to be sure the pumpkin is tender before taking it off the heat.
I serve over plain rice. You could possibly serve using naan instead if you are not gluten free. A similar curry uses pineapple instead of pumpkin.
There you go! An easy, delicious alternative to throwing out the Halloween pumpkin you have sitting around. Hopefully, you enjoyed it as much as I did.
Until next week,