September 15, 2015

Slow Cooker Pumpkin Cashew Curry

 With fall right around the corner, I am always quick to jump on the “cooking with pumpkin” bandwagon because it not only adds great flavor but also a healthy dose of nutritional benefits. This curry is so simple (since the slow cooker does most of the work), but the complex flavors make it seem gourmet. If you want to make it vegetarian/vegan, simply replace the chicken with chickpeas.

1. Heat oil in a large skillet over
medium-high heat. Add chicken and cook until lightly browned, about 4
minutes, then season with salt and pepper. Transfer to a slow cooker. 

2.
Whisk the turmeric, cumin, coriander, fish sauce, sugar, curry paste,
chicken broth, coconut milk and pumpkin puree together in a bowl and
pour over the chicken. Cook on high for 3 hours or low for 6 hours. 

3. Add sweet potato and red pepper and cook for 30 minutes longer on high or 1 hour on low. 

4. Finish with lime juice, cilantro and cashews. Serve over basmati rice and garnish with more cashews. 

Slow Cooker Pumpkin Cashew Curry
Serves 4

All you need:
1 tablespoon olive oil
1 pound boneless, skinless chicken breast, diced 
1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon coriander
2 tablespoons fish sauce
1 tablespoon brown sugar
2 tablespoons red curry paste
1 1/2 cups low sodium chicken broth 
1 (13.5 oz.) can coconut milk 
1 cup pumpkin puree 
1 sweet potato, peeled and diced 
1 red pepper, chopped
Juice of 1 lime
1/4 bunch cilantro, chopped 
1/2 cup roasted cashews, plus more for garnish 
Basmati rice, for serving (optional) 

All you do:
1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until lightly browned, about 4 minutes, then season with salt and pepper. Transfer to a slow cooker. 
2. Whisk the turmeric, cumin, coriander, fish sauce, sugar, curry paste, chicken broth, coconut milk and pumpkin puree together in a bowl and pour over the chicken. Cook on high for 3 hours or low for 6 hours. 
3. Add sweet potato and red pepper and cook for 30 minutes longer on high or 1 hour on low. 
4. Finish with lime juice, cilantro and cashews. Serve over basmati rice and garnish with more cashews. 
 
 
 

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