Recipe Slow Cooker Pumpkin Curry
I think we have all been longing for summer lately; the feeling has been intense for me. It’s not just the warmth and sunshine I have been craving, although believe me, that does sound incredible. But the thing I miss most is having fresh food from my own garden. I have been pining for the days when I can pick my dinner ingredients right from outside my house, quickly prepare them in my kitchen and head right back out to the garden to enjoy them.
Unfortunately, it’s going to be awhile until that happens again but we were able to enjoy some of our homegrown produce for dinner tonight. We finally cut up some pumpkins that have been sitting on our table for months and made them into a delicious curry.
The warm, stewed comfort dish that we enjoyed was much different than the fresh, crisp flavors of summer but the satisfaction of creating a meal around something we grew was there. We are also still working through the last of summer’s frozen blackberries. As soon as those are gone, it will almost be time to start some seeds for this year’s garden. I can hardly wait! In the mean time, we will continue to savor the warm dishes of winter and hunker down inside reading books and slowing down. With a delicious meal like this, it’s hard to wallow in the winter blues for too long.
Pumpkin Curry
Servings: 6
INGREDIENTS
- 1 15 ounce can of unsweetened coconut milk (full fat, not light)
- 6 cups diced pumpkin or any winter squash
- 1 cup chicken stock
- 1/2 tablespoon curry powder
- 1/4 teaspoon tumeric powder
- 2 teaspoon garam masala
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 large onion, diced
- 1 clove garlic, minced
- 2 chicken breasts, cut into 1-inch cubes
- Juice of 1 lime
1. In the insert of a 4-quart or larger slow cooker, add the coconut milk, pumpkin, chicken stock, curry powder, tumeric powder, garam masala, salt, and pepper. Whisk together to make sure it is all combined and spices are evenly distributed.
2. Add the onion, garlic, chicken breasts, and lime juice to the mixture. Stir to coat and incorporate.
3. Cook on low for 6 hours. Serve over rice!