Ever look at the extra can you have of pumpkin puree after Thanksgiving and wonder, “what the heck am I going to do with this?” I did. Last week as a matter of fact when I was organizing my pantry and seeing what I had in there. There it was…the lone can of puree. Frankly, I was pumpkined out. Which makes this recipe perfect as it really is not a pumpkin dish. The squash only adds a great layer of flavor.
3 cups mixed vegetables*
1 can pumpkin puree
1 butternnut squash
1 lb chicken breast, cut into cubes
2 tbs yellow curry
1 can coconut cream
2 tbs white sugar
salt to taste
*In curry, I tend to like broccoli, onion, mushrooms…those sorts of things. What’s great about this dish is you can really stretch whatever you have on hand in the fridge, and get creative with your veggie choices.
I usually do curry on the stove, but for this one, I like the crock pot. It makes sure my items can heat together without the puree making the base burn. Toss your vegetables in a crockpot with some olive oil. Stir around to get them going on high. Peel and cut the butternut squash into cubes. Add to the vegetables.
In a saucepan, brown the chicken with some olive oil. Once almost cooked all the way through, add the curry powder. Toast up the spices on the chicken and remove from the heat.
Pour the coconut milk over the vegetables. Stir around. Add the chicken and the pumpkin puree. Mix all together. Add the sugar and mix to dissolve. Salt to taste.
Cook on high for about 1.5 hours. The vegetables should be soft, the chicken cooked all the way, and everything married so well together.
Put into bowls. Top with a little drizzle of cream and some ripped up basil.