Pumpkin Curry Recipe
Now that it’s officially October (even though the weather refuses to agree), I can appropriately share with you all one of my favorite recipes. About a year ago, I shared it in a post that contained a list of recipes, but it’s such a winner that it deserves its own spotlight.
I love Autumn and am unashamed of the extent to which I embrace the “basic white girl” stereotype when it comes to all things pumpkin. On the first day of fall, I put pumpkin spice in my coffee and pumpkin puree in my overnight oats to celebrate properly.
Pumpkin curry is a recipe my roommate and I created out of our desire to add pumpkin to everything after September 22nd. It takes about 30 minutes to make and makes for great leftovers as well. The recipe below feeds about 4 people and blends healthy fats, protein and complex carbs into a filling dish.
1-1.5 cup rice or quinoa
3-5 raw chicken tenderloins, depending on size
1 zucchini and 1 zucchini squash, sliced and cut into quarters
1 medium sized sweet potato
¾ cup mushrooms, sliced
2 large carrots, sliced
2 red, orange or yellow peppers, sliced
¾ can unsweetened coconut milk
1 ½ tablespoons curry powder
1 tsp garlic salt
½ tsp cinnamon
¾ can pumpkin
2 tbsp pumpkin seeds (optional) for garnish
2 tbsp cilantro (optional) for garnish
To make: Get the rice or quinoa cooking first. In a small pan, bring water to a boil – the water:grain ratio should be 3:1 for quinoa and 2:1 for rice. Sauté chicken separately in a pan with olive oil. Cut up all the veggies and sauté together in a large pan or wok with olive oil. Once the chicken has cooked, throw it in the pan with the vegetables, or wait to put it on top instead. Once the vegetables begin to soften, open the coconut milk and give it a stir before adding to the pain. Stir well enough that the solids and the liquids form a creamy consistency before pouring. Add the garlic salt, curry powder, and cinnamon. Add the pumpkin puree and stir thoroughly, letting simmer for another 3-4 minutes.
— Coach Emily