Peas and Pumpkin Chicken Curry

“Fresh Pumpkin Recipes”

I’m not going to take credit for this one, but it’s definitely worth bringing to your attention. This pumpkin recipe was AMAZING. Please make it.

Pumpkin Curry

Props to “Country Living.” They have a lot of really great recipes for “fresh pumpkin recipes.” I’ve tried the Curried Pumpkin and Pea Recipe, the Pumpkin and Cauliflower Casserole, and the Pumpkin Bread recipe. I have to say, the pumpkin bread recipe was probably the best I’ve ever tasted, BUT the calories and carbohydrates explain why it’s so good (see links for nutrition information).

In order to make the Curried Pumpkin and Peas recipe a “main dish,” add some diced chicken breast.

Enjoy!

Recipe: Peas and Pumpkin Chicken Curry

Pumpkin Curry

Ingredients:

  • 2 tablespoon(s) unsalted butter
  • 1 medium onion, sliced
  • 1 garlic clove, chopped
  • 2 1/2 teaspoon(s) curry powder
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) freshly ground pepper
  • 2 pound(s) pumpkin, peeled, seeded, and cut into 1-inch pieces
  • 2 medium red potatoes, cut into 1-inch pieces
  • 1 1/2 cup(s) low-sodium chicken broth
  • 3/4 cup(s) golden raisins
  • 3/4 cup(s) frozen baby peas
  • 4 chicken breasts, baked and diced into 1-inch cubes
  • Fresh cilantro, for garnish

Directions:

  1. Prep all ingredients. Preheat oven to bake chicken breasts.
  2. Heat butter in a large pan over medium-high heat, add onion, and cook until golden-brown, about 5 minutes. Add garlic and cook 1 minute more. Stir in curry powder, salt, and pepper.
  3. Add pumpkin and potatoes and cook for 5 minutes, stirring frequently.
  4. Pour in broth and raisins, cover, and reduce heat to medium. After 15 minutes, add peas.
  5. Replace cover and continue to cook until pumpkin and potatoes are tender, 5 to 10 minutes more. Add cooked chicken pieces.
  6. Garnish with cilantro.

A Note to the Diabetics: Look for websites like http://www.countryliving.com that include the nutrition facts with the recipes. Sometimes it can be surprising to find out how much carbohydrate is included in a portion. This recipe is to be divided into 6 servings. Each serving is 48 grams of carbohydrate with 7gm of fiber. Remember to subtract fiber if it’s greater than 5gm per serving. Therefore, one serving (1/6 of the pan) would count as 41 grams of carbohydrate.

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