Even though I love cooking, I have to confess something.
I love the Amy’s Indian Mattar Paneer frozen meal. Like, love it love it. I literally have to force myself to walk by the case in the grocery store without buying them some weeks because I know that I could live on them for days and never cook a thing. And while that would make me happy, I don’t think Nick would be okay with cereal for every meal.
So my standard for homemade Indian food is the spice mix they use in that meal, plus my other favorite homemade dish (easy crockpot chicken tikka masala).
I already had a version of this meal on the menu plan, but it changed a little when I found this “curry pumpkin” at the farmer’s market a few weeks ago. Curry pumpkin? How am I supposed to resist that? It was bright orange, the perfect size to carry back to my car, and the guy said it was delicious roasted – creamy, sweet, and perfect to toss into spicy curries. With that, dinner was solved.
I love when other people plan my meals for me – especially when it’s on accident.
The worst part about using winter squash and pumpkins is the cutting. I’m sure, every time, that I will lose a finger, but it hasn’t happened yet, thank goodness. I have come close, though.
Sharp knives + wobbly pumpkins + slimy seeds = not the best combination for being safe in the kitchen.
But this dish is worth the time it takes to slice the pumpkin and roast it. The rest of the dish cooks while the pumpkin is roasting away in the oven, waiting to be tossed in at the last minute.
It may not be as quick as my frozen meal, but it’s just as good.
Pumpkin and Chicken Tomato Curry
Makes: 4-6 servings
Ingredients:
- 1/2 a medium curry pumpkin or other pumpkin/winter squash
- 1 Tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 pound boneless, skinless chicken breast, diced in 1-inch pieces
- 1 tsp salt
- 1 Tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 Tbsp tomato paste
- 1 tsp cumin
- 1 tsp ground coriander seed
- 1 tsp garam masala
- 1 tsp salt
- 1/2 tsp pepper
- 1 can (14 oz.) crushed tomatoes
- 1 can (14 oz.) chickpeas, drained and rinsed
- 1/4 cup milk or cream
- brown rice and snap peas, for serving
Directions:
- Preheat oven to 425 degrees.
- Remove the seeds from the half of your pumpkin or squash and slice the pumpkin into 1-inch thick slices. Toss the pumpkin with 1 Tbsp of olive oil, salt, and pepper and place in a single layer in a baking dish or on a parchment-lined cookie sheet. Roast the pumpkin at 425 for 30-40 minutes, flipping the squash over halfway through.
- While the squash is roasting, place a large skillet over medium-high heat.
- Toss the diced chicken with the salt. Pour 1 Tbsp of olive oil into the pan and add the diced chicken.
- Brown the chicken on each side, then remove it from the pan and set it aside.
- Turn the heat down to medium. Add the diced onion and garlic to the pan and cook, stirring frequently, about 5 minutes until the onions have softened.
- Stir in the tomato paste, cumin, coriander, garam masala, salt, and pepper and mix the spices and tomato with the onions and garlic. Let this mixture cook for 3-4 minutes.
- Pour the crushed tomatoes and chickpeas into the skillet and add the diced chicken back to the pan. Let this mixture cook 5-7 minutes until the chicken is cooked through.
- Once the pumpkin is roasted, remove it from the oven and cut the pumpkin away from the skin/peel. Dice the roasted pumpkin and add to the pan.
- Stir in the milk or cream right before serving.
10 comments
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that sounds delicious!
Is it bad that I just get the precut squash? I’m too scared of a kitchen accident. I have sliced like half my ring finger from a mandoline.
In other news, I love this dish. I’m sure the flavors of pumpkin and curry meld so well together!
not bad at all :) If I could get pre-cut squash, I totally would!
This sounds so delicious! I’ve made a pumpkin curry dish before and remember how beautiful the pumpkin turned out in the dish. I need to cook with pumpkin in a savory way more often.
The thing I miss the most about my old neighborhood is an Indian restaurant run by a couple that had moved from India just a few years ago. The best Naan ever. This looks amazing, It makes me much less scared to try making indian food myself.
I’m the same way with Amy’s enchiladas. So good!This curry looks great… I think you’e inspired tonight’s dinner!
Was great meeting you at mixed last weekend! :)
I love the addition of pumpkin to this takeout favorite! I order curry from my local Indian restaurant once a week, but it looks like I’ll be making it at home now!
I love making it at home now! It’s so easy to make, as long as you have the right spices. Plus, the only Indian place here is 40+ minutes away, so I have no other choice!
Loving this recipe!! I adore all of the spices and usually use sweet potato but I love the idea of pumpkin!
I can almost smell the aroma of this recipe right now! I initially get a fall vibe with the pumpkins and squash you can incorporate into this recipe. My husband loves recipes with spice and I think this would be a big hit in my home. I also love that Liz who commented above me uses sweet potato as well, what a versatile dish. Might I also add I love the photos posted to this recipe, it makes it so much more appealing to cook something you never have tried before if you can see what it looks like first.