I’ve been doing A LOT of cooking lately. Breakfast almost every morning, a new dinner recipe every night, and usually heating up leftovers for lunch, not to mention some extra snackey type foods. I knew I needed to make a super low maintenance dinner the other night and so a slow-cooker curry was the first thing that popped into my head! Everyone needs an arsenal of those super easy, “I totally forgot we need to eat tonight”, put it in the slow-cooker and forget about it, type dinners. This is one of them!
I got a beautiful, small pumpkin in my Farmhouse Delivery this week and so rather than putting it out on our porch for fall decor, I decided to throw it in the pressure cooker for a few minutes and puree it for a few recipes! So far it’s been used in this curry as well as the Orange Sweet Potato Bread from yesterday’s blog. I’m guessing it’ll be thrown in a breakfast dish tomorrow morning as well. The uses for pumpkin are endless, and at this time of year, why not use it in everything??
P:S: This Creamy Autumnal Harvest Pasta Sauce from Trader Joe’s is to die for.
If you’re reading this and the pumpkin element is scaring you, I get it. There was a time in my life (AKA, like a month ago) that I would have thought the same thing. Pumpkins belong on your front porch with scary little faces carved in them, or they belong in muffins or cheesecakes or cookies. They do NOT belong in savory dishes like curry or chili! Thats what you’re thinking, right? I know, I get it. Today I’m here to tell you that we were wrong; we were so very very wrong! I’m now on a mission to find something that it doesn’t taste good in – I really don’t think it’s possible. Let me know if you can prove me wrong!
Pumpkin Hummus – delicious!
Stuffed Mini Pumpkins – amazing!!
Pumpkin Mac and Cheese – to die for.
Pumpkin Turkey Lasagna – more please!
Pumpkin and Chorizo Calzones – yes yes yes!!
Put this on your go-to list for super fast, super yummy, super low-maintenance Fall recipes!
- 1 tablespoon canola oil
- 1 ½ lbs chicken breasts, cut into small pieces
- 1 ½ cups pumpkin puree
- 1 large carrot, chopped
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 cups coconut milk
- 2 tablespoons butter
- 1 tablespoon curry powder
- ½ teaspoon black pepper
- 2 teaspoons salt
- ½ teaspoon cumin
- 1 bay leaf
- 2 whole chili peppers
- ¾ teaspoon turmeric
- 1 teaspoon sweet paprika
- 2 tablespoons plain greek yogurt
- In skillet over medium high heat, brown chicken for 3-5 minutes in canola oil.
- Place chicken and all remaining ingredients into slow cooker. Stir to combine. Cook on low for 6-8 hours or high for 4 hours.
- Top with chopped cilantro and serve over basmati rice.