Warm up with a bowl of this delicious fall curry!
I love mixing seasonal flavors into my weekly meals. That's why this is my second pumpkin recipe post of the season. They both tasted so good, I just had to share them with you! If you liked last week's roasted pumpkin soup, you will love this pumpkin chicken curry in the slow cooker.
I have found it difficult to get curries to thicken the way that restaurant curries do. Somehow, they always turn out a little too soupy. The puréed pumpkin almost makes it feel like you're cheating! It easily thickens the consistency of the curry and adds in a warm, nutty richness that pairs so well with the other Thai spices.
Throw everything in the slow cooker in the morning and warm up with a bowl of this delicious fall curry this evening!
- 1 can coconut milk
- 1 Tbsp. curry powder
- 1 Tbsp. tamari
- 2 tsp. salt
- 2 tsp. chili paste
- 1 Tbsp. brown sugar
- 1 can puréed pumpkin
- 6 boneless, skinless chicken tenders
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 1 Tbsp. olive oil
- 3 cups baby spinach
- 1 lime, juiced
- steamed brown rice
- lime wedges, for garnish
1. Stir the coconut milk, curry powder, tamari, salt, chili paste, and brown sugar together in your slow cooker. Then, add the canned pumpkin and chicken tenders.
2. Cook on low for 8 hours or on high for 4 hours.
3. A half hour before the slow cooker finishes, turn your oven to 350°F and cut up your broccoli and bell pepper. Toss them in the olive oil and place them on a lined cookie sheet to bake for 30 minutes. Make sure to cook your rice according to the package's instructions in this time frame as well.
4. Once the slow cooker finishes, shred the chicken with two forks and add in the roasted veggies.
5. Right before it's time to eat, stir in the spinach and lime juice until the spinach begins to wilt.
6. Prepare your bowl by ladling the curry on top of the rice. Garnish with an extra lime wedge and enjoy!