I love Winter for the curries, stews, roast dinners and slow cooking everything! Winter is the time to enjoy the warming, tender, slow cooked meats with delicious tasting sauces and the wonderful Winter vegetables stocking market shelves. These are a few of my favourite things in Winter which make me feel all warm and cosy, like an open fire place with great company and that perfect bottle of Shiraz.
And the best thing about roasts is having leftover meat! Why is it that the meat always tastes better the next day? Is it because it was so good last night when you ate it, that you just want more and can’t wait for it to be lunch time? Or is it that the flavours congealed to enrich the flavour of the meat? Either way, you’ve got to agree that left over meat is not only perfect for tasty lunches the next day but is the basis to any inspiration needed to create another amazing dish!
I’m not one for waste so I’ll search my fridge, freezer and pantry for ingredients, vegetables and condiments that will help me make my new dish. Oh wow, there’s pumpkin and fresh coriander in the fridge, butter chicken spice mix in my spice racks, rice – a staple in my pantry – and roti bread in the freezer. Let me just tell you, I’m a bit excited right now! A wonderful, delicious, family friendly curry is about to become a reality.
To me a curry is all about flavour, not necessarily about being spicy hot. Please feel free to add extra chilli flakes or fresh chopped chilli as this curry is quite a mild, family friendly curry. I’m usually the first one to order a spicy hot curry if we go out, or pushing the boundaries with chillies but sometimes I just love a simple curry that tastes bloody awesome! Hope you enjoy this curry.
Do you have a favourite dish/dinner that makes you feel warm and cozy? Feel free to post recipe links in the comments.
Using half the cubed pumpkin from the start of cooking helps the curry with the creamy sauce – it’s easier to mash.
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Using the other half of the cubed pumpkin towards the end of the cooking time gives extra texture to this curry.
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You don’t have ghee in your pantry? Use ½ tablespoon butter and ½ tablespoon olive oil.
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How to check if pumpkin is tender – using a small paring knife, gently stick the tip of the knife into the cubed pumpkin. If the knife comes out clean, without the pumpkin sticking to the knife, the pumpkin is cooked perfectly.
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1 tablespoon (20mls) ghee
1 medium brown onion, sliced
1 garlic clove, grated/minced
2½cm piece fresh ginger, peeled and grated
1½ tablespoons butter chicken spice blend
400 grams pumpkin, peeled, cut into 2cm cubes, divided into two lots of 200 grams
1 can (400 grams) diced tomatoes
1 cup (250mls) chicken stock
500-520 grams roast chicken, chopped
Salt & freshly cracked black pepper to taste
FOR THE RICE:
1 cup (250 grams) Basmati rice
1½ cups water
1 teaspoon sea salt
1 teaspoon peanut oil
Fresh coriander, leaves only, roughly chopped
1 teaspoon sour cream per serving
Roti bread, warmed
In a large frypan with lid, fry the ghee and onion for 2-3 minutes until softened on a medium-high heat.
Add in the garlic, ginger, butter chicken spice blend and 200 grams (half) the cubed pumpkin. Fry for another 3-4 minutes until pumpkin is completely coated in the spices and it becomes fragrant.
Stir through the tomatoes and chicken stock. Turn heat to low, place a lid on the frypan and allow to simmer for 30 minutes.
Remove lid and mash pumpkin and tomatoes until it becomes a thickened sauce, with no lumps of pumpkin.
To make the rice, see this recipe. I find it’s fool proof and works for me every time.
Gently stir through the chopped roast chicken and the other 200 grams of cubed pumpkin. Add salt & pepper to taste. Place the lid on the frypan and simmer for a further 20 minutes or until the pumpkin is tender (see tip above).
Remove from heat and add the coriander.
Serve either in individual bowls or one large bowl in the middle of the table. Add a dollop of sour cream to each serving and enjoy with a side of rice and roti bread.