The veggie basket this week had some new stuff (2 types of pumpkins and red Napa cabbage):
I searched immediately for a recipe with pumpkin as main ingredient and other veggies where I could substitute with the veggies in my basket. I chose the sugar pumpkin, one onion, some potatoes and carrots for a chicken curry. Original recipe can be found here.
Ingredients
3-4 boneless chicken breast halves, cut into cubes
1 tbsp vegetable oil
1 onion sliced
2 cloves garlic, minced
1/2 tsp cumin
2 tsp yellow curry powder
1/2 tsp turmeric
1 can 400ml coconut milk
1/2 chicken broth
1-2 cup diced (hard veggies)
1 cup cubed pumpkin
salt and pepper
rice to serve
Instructions
In a skillet or a pan, brown the chicken in the butter and oil. Season with salt and pepper. Remove the chicken from the pan. Set aside.
In the same skillet, brown the onions, garlic and spices. Add butter, if needed. Season with salt and pepper.
Add the coconut milk, broth, potatoes and carrots. Bring to boil and simmer over medium heat for 5 min.
Return the chicken to the pan. Add the pumpkin. Cover and simmer over medium heat for about 7 min. Uncover and cook for 8min or until the chicken and vegetables are cooked.
Add salt and pepper to taste.
To be honest, it turned just ok, I was not really impressed with the it. Still, we ate everything, but let’s just say it’s not a recipe I will be doing any time soon…
My journey in the kitchen 