Pumpkin Curry

Autumn is here... Halloween is here... and Pumpkins are here! October and November are filled with pumpkins, and there are many recipes and experiments that we can do.

Here the Pumpkin curry! A recipe that can be eaten by everyone! Even who doesn`t like pumpkin! The sweetness of pumpkin pulp and curry spices, together are hard to beat!

Curry for 2:

• 400gr Pumpkin (weighted will all the skin)
• 200 gr Chicken breast
• 1 big onion
• 2 small peppers
• 2 medium potatoes
• Curry paste (I used spicy for mine)
• 250 mL of coconut milk
• 1tbsp Olive oil
• black pepper
• salt

First of all we need to cut the pumpkin. Remember that we are going to use the pumpkin as a plate, so cute just the top part.

Empty the pumpkin from its seeds using a spoon. A start by taking out the pumpkin pulp with a knife. Place the pulp aside.

Pour 1 tbsp of olive oil, with salt and black pepper in the pumpkin and using a brush spread the oil inside the pumpkin.

Place the pumpkin in the oven at 160C for 30 min.

Take the pumpkin pulp and place it in a pan with 100 ml of water. Let it boil and wait until the pumpkin has softened.

Once ready, mix the pulp obtaining a cream. Season the pumpkin as you like.

Let`s cut all the veggies and the chicken. Cut everything in big pieces.

Place the cut potatoes in a pan with some water and cook them. They will be ready once you can literally stick easily a fork in them but they do not break (if they break they are overcooked).

I used a wok for this step.

Place the wok on a high flame and pour some olive oil. When the wok is piping hot, insert the peppers and the onions. Cook for around 2 minutes by continuously moving the wok.

Insert the chicken, and cook for 5 minutes. Remember that the flame will be really high, so if you don`t move the wok than everything is going to stick and burn. So be careful and continuously move the wok while cooking.

Insert the potatoes and continue cooking for 2 minutes.

Lower the flame and pour the curry paste. Usually you will have instructions depending on the paste that you bought on how much you need to pour for 250mL of coconut milk. In my case was half jar of my 200gr jar.

Cook for 2 minutes and add the pumpkin sauce that we made before. Cook for another minute and add the coconut milk.

Let the curry cook for 5 minutes, or until your curry will become creamy.

Pour your curry in the pumpkin and enjoy! Since the curry is really hot in the pumpkin, the sides are going to melt, adding more pumpkin flavour to the dish!