Curry, I have to admit growing up in Britain where curry is part of our national dish, Indian food was something I very rarely cooked, I guess I was scared of the spices or messing up and blowing my taste buds into oblivion, but over the years I have tried cooking many a traditional dish, but as the theme of the family cook has changed, we don’t have time to prepare, marinade, slow cook and enjoy the amazing labour of love some of these dishes demand. Here is a quick curry that is healthy, easy to make and doesn’t require hours in the kitchen and numerous spices you will only use for that one curry dish.
Chicken Pumpkin CurryCourse: Mains, Recipes
Medium size butternut squash
1 small zucchini
1 small Sweet potato – peeled and cubed into 1cm chunks
Cauliflower florets (from half a small cauliflower)
1/2 cup of frozen peas
1 can of coconut milk
1 red onion ( grated)
3 teaspoons of curry powder
½ cup of bone broth or vegetable stock for vegetarian
1 teaspoon of garam masala
500g of chicken thighs (optional)
- Peel the butternut squash, slice into large chunks, these should be large enough to hold in your hand so you can safely grate, save 100g of the pumpkin and chop into bite-size pieces and reserve with the rest of the grated pumpkin.
- Dice the zucchini, grate the red onion, prepare the cauliflower and peas and have all your ingredients ready before you start the dish.
- In a frying pan add a tablespoon of olive oil and fry the chicken thighs until just browned, put aside with pan juices.
- Start by heating a tablespoon of olive oil in a large deep frying pan, add the grated pumpkin and spread out so it cooks quickly and evenly, about 3-5 min, then add the grated onion, the ginger, and garlic and cook for a further 5 min.
- At this stage transfer to a heated and lightly oiled large casserole dish ( if you have a large enough frying pan keep it all together)
- Add the curry powder, and stir for a minute, add the peas, the cauliflower florets, sweet potato, zucchini, chicken if using and stir to combine all the spices, season with salt and pepper then add the tin of chopped tomatoes and toss to combine.
- Once all the spices and ingredients are combined add the stock, stir for a minute then add the coconut milk, stir again, bring to the boil, then reduce to the lowest setting, place a lid on and simmer for 30-40 min, until chicken and sweet potato are cooked through.