I love curry! I know for most people you either love it or you hate it. Kinda crazy, but Paul and I have some variation of curry pretty much every week. Of course we try to switch up what all goes into the curry, but yes, we love a good ole bowl of curry!
I grew up eating curry a lot. My grandparents are from Zimbabwe, Africa so my love for curry originated with grandma making her traditional African curry recipe for special occasions. It was so cool having grandparents from Africa! I’d always ask for a story of what it was like there, and desired to go visit one day.
When I was younger I didn’t realize all the different kinds of curry there are out there! I mean, youve got green curry, red curry, yellow curry, curry with chicken, pork, beef, lamb, shrimp…the list goes on! It’s literally so versatile, and easy to make some form of curry that’s tasty to you!
Ok next up, meet my love for fall! You’ve got gorgeous leaves, cool breezes, thick wool socks, leather boots, chunky sweaters, apple picking, all items pumpkin…the list could go on! I thought to myself the other day that now, with fall officially just 2 days away, I think it’s time to bring out the pumpkin! Hence the creation of two most wonderful things: pumpkin + curry. Pumpkin curry.
So this recipe was adapted from grandmas original curry recipe, which I so dearly love! (I’ll just have to get you that recipe in the future!) But I wanted to put my own spin on it. The texture is so creamy, with the pumpkin & coconut milk simmering together. Then you have the boldness of curry flavor with a tint of cinnamon & nutmeg to bring out that fall flavor. Don’t be fooled…while you make this you may get a sense that you need to wear plaid and boots! Lastly, the apple chunks & raisons give the curry a tangy sweetness that balances everything out. It’s the perfect dish to welcome fall into your home.
Ok, ok, enough about this curry… Let’s get down to business!
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So now you’ll take with you a little fall-meets-Africa. This dish can be topped with pepitas (pumpkin seeds) to add a little crunch and visual pleasure.
So, tell me…what dishes bring back good childhood memories to you? What items are you starting to bring out for fall? Just share below.
- 3 cups diced onion
- 2 cloves garlic, minced
- 4 tsp curry powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 5 chicken breasts diced
- 1 cup canned pumpkin
- 1 can coconut milk
- Salt to taste
- Place onion and garlic in a large pot with a tsp olive oil and cook on medium heat until transparent.
- Add curry, cinnamon, & nutmeg and stir constantly for 1 minute so that curry doesn't burn.
- Add in chicken and stir until coated with spices.
- Add 1/2 cup of water to pot and allow chicken to simmer for 10 minutes until cooked.
- Once chicken is cooked, add in pumpkin and stir to encorporates into the curry. Stir for 2 minutes.
- Turn heat down to low and add in coconut milk, stirring to combine.
- Add salt to desired taste and enjoy.
- I served mine over cauliflower rice, but any other type of rice is a great base for this curry.