Roast Pumpkin and Cashew Chicken Curry
Serves 2 adults and 2 children
1/4 cup raw cashew nuts
1/2 crown pumpkin
400g chicken breasts
200ml coconut milk
2 tablespoons garlic infused olive oil
1/2 teaspoon salt
1 1/2 teaspoons curry powder
1/2 teaspoon minced coriander
10 grinds fresh black pepper
1 teaspoon ground flaxseed (optional)cooked rice, to serve
Soak the cashew nuts for at least one hour in boiling water then drain.
Chop the pumpkin into wedges and season liberally with salt and pepper. Spray with oil and bake in an oven at 180 degrees C for 30-45 minutes until the pumpkin is golden and cooked through.
While the pumpkin is cooking, prepare your rice. I always use a rice cooker but the usual method you use for cooking rice is fine.
Once the pumpkin has roasted, leave to cool and then mash with a fork.
Chop the chicken breast into strips. Place in a frypan with some more oil spray and brown. Add the
pumpkin mash and coconut milk.
Place the soaked cashews, coriander, curry, flaxseed, salt and black pepper in a food processor. Pulse several times to break down the cashews then drizzle the oil in and pulse until smooth. The flaxseed is optional- I pulse it into the curry mix for some added fibre. Mix into the pan with the coconut milk, chicken and pumpkin, and add 1/4 cup hot water. This curry mix is delicious with anything by the way!
Leave this mix to boil for 5 minutes, then serve over rice.
You seriously have to try this- the coriander and pumpkin go together so well, and the flavours are divine. Perfect comfort food on a cold winter's evening. My husband even said this was the top dish I have ever made!
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