Curry dishes aren’t always sharp and spicy. Sometimes they are soft, sweet, and soothing — as is the case with this coconut pumpkin curry recipe.
Ingredients:
2 tablespoons olive oil, divided
1 pound skinless chicken breasts, cut into ½-inch cubes
1 onion, chopped
2 cloves garlic, crushed
1 1-inch piece fresh ginger, peeled, minced
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon turmeric
¼ teaspoon cayenne
1 ½ pound pumpkin, peeled, seeded, cubed
1 ½ cups chicken broth
½ cup coconut milk
Directions:
Heat 1 tablespoon of oil in a large skillet over medium heat. Add chicken and cook until lightly browned and cooked through, 7 to 9 minutes. Remove from the skillet and set aside.
Add the remaining 1 tablespoon of oil to the same skillet and heat over medium. Add onion, garlic, and ginger; cook until golden, 3 minutes, stirring. Add coriander, cumin, sugar, salt, turmeric, and cayenne; cook until fragrant, 1 minute, stirring. Add pumpkin and stir to coat with spices.
Add broth, coconut milk, and reserved chicken; bring to a boil over high heat, cover, and reduce to a simmer.
Pumpkin Muffins recipe
A bit of applesauce added to the recipe makes for an especially moist muffin.
Ingredients:
2 medium eggs
3 cups flour
1 cup brown sugar
1 cup milk
1 cup pureed cooked pumpkin
½ cup unsweetened applesauce
2 tablespoons white sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon pumpkin pie spice
¼ teaspoon cloves
¼ teaspoon allspice
¼ teaspoon ginger
Directions:
Preheat oven to 325°F.
Combine all ingredients in a large bowl; mix until smooth.
Fill sprayed muffin tins with mixture until ¾ full. Bake 20 to 25 minutes, until a toothpick inserted in a muffin comes out clean.
Pumpkin Soup recipe
Tomato paste and Parmesan cheese are the secret ingredients of this luscious pumpkin soup. They add an extra element of sweet and savory that tastes delicious with velvety pumpkin.
Ingredients:
1 tablespoon butter
1 medium onion, finely chopped
2 cloves garlic, crushed
1 pound pumpkin, peeled, seeded, cut into 1-inch cubes
3 cups chicken stock
1 tablespoon tomato paste
1 tablespoon grated parmesan cheese
¼ teaspoon salt
¼ teaspoon pepper
Directions:
- Melt butter in a large saucepan over medium heat. Add onions and garlic and cook until translucent, 3 to 4 minutes, stirring.
- Add pumpkin and cook 3 minutes, until lightly softened.
- Add stock and paste and stir to mix. Bring to a boil over high heat, lower to a simmer, and cover.