Pumpkin Coconut Curry
Just a moment to talk about Pinterest.....something I find addicting in my brief visit. I think that it's a fun way to find lots of things....but especially fun for me to browse the recipes. If I just had a tiny bit more time I think I would post things from this blog on there and probably get lost for hours in the various nooks and crannies of Pinterest. Ah...dreams. Back to the recipe......that's where I came across this one....thinking it could go either way...really good or not. I had to try. Ummmm....really good. With some mango chutney and a few peanuts this was a delicious dinner. I made a few adaptations....eliminated the boullion flavoring and the cinnamon stick. I'm guessing cilantro would really add to this dish, but I didn't have any.
I think we'll be having this again. I guess my main difference from the blog where I found this is the number of servings. Four of us wiped out this out, but we all had worked out quite a bit the day we had this, so it could be that we're just hungry people!
From Familyfreshcooking.com:
{Meatballs}
Pre-heat oven to 400˚F. Use hands to combine ground chicken with 1/2 of the above spices. Shape into 1″ meatballs and place on a baking sheet. Bake for about 10 minutes, until lightly browned and cooked through. Set aside.
{Pumpkin Curry}
Heat a splash of Olive Oil in large sauté pan on medium high. Sauté onions for a few minutes then add carrots, garlic and spices. Cook until fragrant and onions are translucent. Add pumpkin and coconut milk to the pan. Stir well to combine. Bring to a boil. Lower heat to medium low and simmer for a few minutes for the flavors to combine. Gently add chicken meatballs. Partially cover and simmer for about 15 minutes.
Just a moment to talk about Pinterest.....something I find addicting in my brief visit. I think that it's a fun way to find lots of things....but especially fun for me to browse the recipes. If I just had a tiny bit more time I think I would post things from this blog on there and probably get lost for hours in the various nooks and crannies of Pinterest. Ah...dreams. Back to the recipe......that's where I came across this one....thinking it could go either way...really good or not. I had to try. Ummmm....really good. With some mango chutney and a few peanuts this was a delicious dinner. I made a few adaptations....eliminated the boullion flavoring and the cinnamon stick. I'm guessing cilantro would really add to this dish, but I didn't have any.
I think we'll be having this again. I guess my main difference from the blog where I found this is the number of servings. Four of us wiped out this out, but we all had worked out quite a bit the day we had this, so it could be that we're just hungry people!
From Familyfreshcooking.com:
- 1 medium Onion, chopped
- 2 cups peeled and chopped Carrots
- 6 Garlic Cloves, chopped
- 1 15 oz can Pumpkin Purée
- 1 13.5 oz can light unsweetened Coconut Milk
- 1 1/2 pounds Ground Chicken
- Olive Oil for pan
- 2 teaspoons Ground Turmeric
- 2 teaspoons Cumin
- 2 teaspoons Salt
- 2 teaspoons Ground Black Pepper
- 2 teaspoons Ground Ginger
- 1 teaspoon Nutmeg
{Meatballs}
Pre-heat oven to 400˚F. Use hands to combine ground chicken with 1/2 of the above spices. Shape into 1″ meatballs and place on a baking sheet. Bake for about 10 minutes, until lightly browned and cooked through. Set aside.
{Pumpkin Curry}
Heat a splash of Olive Oil in large sauté pan on medium high. Sauté onions for a few minutes then add carrots, garlic and spices. Cook until fragrant and onions are translucent. Add pumpkin and coconut milk to the pan. Stir well to combine. Bring to a boil. Lower heat to medium low and simmer for a few minutes for the flavors to combine. Gently add chicken meatballs. Partially cover and simmer for about 15 minutes.
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