If you’ve been following along on Instagram, you might have noticed that I am in total nesting mode. I’m very nearly 40 weeks pregnant and planning postpartum meals. My husband has many talents, but cooking isn’t one of them (sorry Jams!), and I am particular about the food I eat, especially after having a baby. I want hearty, warm, blood building, and easy to digest meals. It’s also important to me that we keep some regularity with our nightly routines for Ozzie — he’s used to a home cooked meal (most nights!), and while I don’t think he’ll complain about more grilled cheese sandwiches or chicken tenders, I am always encouraging him to be more adventurous with his food. It doesn’t always work, but I try, and I feel better knowing that this is ready for a quick meal when I don’t have the bandwidth to cook.
Postpartum or not, this makes a great fall dinner for your family, a group of friends, or even for meal prep. There is some currently waiting for me in the freezer. If you’re making this for a crowd, consider doubling the recipe — a curry always tastes better the next day!
Recipe: Pumpkin Chicken Curry
Serves: 4-6
Ingredients:
Pumpkin Chicken Curry
2 tablespoons avocado oil
1/2 medium yellow onion, diced
2 garlic cloves, diced
1 thumb-sized nub of ginger, finely chopped
1 tablespoon curry powder
1 teaspoon cumin
1/2 teaspoon chili powder
2 tablespoons tomato paste
1/2 cup pumpkin puree
1, 16-ounce can diced tomatoes
1, 16-ounce can full fat coconut milk
Juice of 1 lime
2 pounds boneless skinless chicken breast
1, 16-ounce can chickpeas, drained and rinsed
Salt and pepper
To Serve:
2-3 cups cooked white rice
2 bunches rainbow chard, steamed and salted
1 lime, cut into wedges
Directions:
Heat a dutch oven or large pot over medium heat and pour in the avocado oil.
Add the onion, garlic, and ginger and sauté until fragrant, about three minutes, stirring occasionally.
Next add the spices and stir to combine, followed by the tomato paste, pumpkin puree, diced tomatoes, and coconut milk, and season generously with salt and pepper.
Bring the mixture to a simmer and add the chicken breast. Lower the heat and cover with a lid. Allow to cook for at least 30 minutes, but up to an hour. The longer you cook the chicken, the more tender it will be — just make sure it’s on a low simmer and not boiling.
When the chicken is cooked through, remove from the curry, shred with two forks, and add back into the curry.
Stir in the chickpeas, then taste the curry and adjust the seasoning as necessary.
When ready to eat, roughly chop the rainbow chard, steam in a steam basket until wilted, and season with salt.
Serve with white rice, rainbow chard, and a wedge of lime.