I love slow cookers. Especially since I finish coaching at around 7:30pm most evenings. By the time I get home, cook, then eat - its well past 8pm, which I find a bit too late. The same scenario is even worse for athletes, because they are tired and hungry after training... If there is no dinner waiting at home, the likelihood of them stopping on the way home to grab a dinner option that is far from ideal increases. The solution? Spend 5 minutes in the morning before leaving for work throwing stuff in the slow cooker, turn it on, go to work, go train and come back home to dinner (and a house that smells amazing. Just an added bonus). If you are in the market for a slow cooker, I found the ones that automatically switch to 'keep warm' mode once cooking time elapsed pretty handy.
You can roast a pumpkin (or squash of your choice) in advance to be used in this recipe, or just use canned pumpkin (Farmers Market foods brand uses BPA free cans). I have described the nutritional benefits of pumpkin here, if you are interested.
You can serve the curry with anything you like. I love it with a combination of roasted cauliflower and yams. White rice is another obvious option.
Pumpkin Coconut Chicken Curry
- ~300g chicken thighs
- 1/2 cup + 2 tbsp pumpkin puree
- 1 cup coconut milk
- 2 tsp garam masala
- 1/4 tsp cayenne pepper
- Salt & pepper to taste
- 1 lime
- Handful cilantro, chopped
- 2 tbsp silvered almonds
- In a small bowl or jar, place 1/2 cup pumpkin puree with coconut milk, garam masala and cayenne pepper. Mix well and pour into the slow cooker
- Cut chicken thighs into bite size pieces and add to the slow cooker
- Add salt and pepper to taste and stir to combine everything
- Cook on low for 6 hours
- Serve on top of rice, roasted cauliflower, roasted sweet potatoes, kale, anything you like and/or have in your pantry/fridge
- Top each bowl with another tbsp of pumpkin puree, chopped cilantro and silvered almonds
- Drizzle with juice of lime