I’d never attempted a curry before, but this surprisingly didn’t turn out too badly. I was scatterbrained and needed to eat before work without a lot of time to cook. And since I haven’t had Indian food in over a year and I’m trying to branch out a little in my cooking before making any repeats, I thought I’d just wing it. I read several recipes on the interwebz before deciding there wasn’t much use in following one exactly. This curry was just a pleasant hodgepodge of what I had on hand and what I had time to make.
I started with a package of chicken breast tenders cooking in a few tablespoons of olive oil, and flipped them halfway through cooking. I added about 6oz chicken bone broth (packaged), 16oz coconut milk, garlic powder, salt, white pepper, 1/8 cup white sugar, 1 tablespoon lime juice and lemon juice, and two spoonfuls of yellow curry powder (tumeric and cinnamon, mostly). I heated it all over medium-high heat, simmering, until the chicken was definitely done and the sauce thickened and reduced a little. The sauce was pleasantly and surprisingly sweet, and I topped the whole thing with cilantro. I wasn’t expecting it to be very good at all, and it wasn’t like anything I’d ever eaten at a Thai or Indian place, but hell, it was good. And it was good enough to reheat twice for additional leftovers.
Pumpkin soup is what I make when I really don’t want to be an adult anymore and just want to eat dessert for dinner. See, it looks fancy, and tastes amazing, but at its heart is mostly pie filling. If you wanted, it wouldn’t be too far-fetched to top it with whipped cream instead of (or in addition to) walnuts. This stuff keeps very well, reheats like a champ, and is the sneakiest way ever to have dessert for dinner.
For pumpkin soup, heat all of these ingredients over medium-low heat until warm enough to serve. If immediately refridgerating, no need to heat and simply reheat later in the microwave or on the stove.
- 1 can (15oz) pureed pumpkin
- fill that empty pumpkin can halfway with your choice of milk (I use unflavored almond milk for cooking in my house, but certainly heavy cream, cow’s milk, oat milk, hemp milk, etc would all be fine — make this vegan if you wish!)
- add 1/3 can or about 1/2 to 3/4 cup of coconut milk — the higher quality, the better
- 1/4 cup brown sugar
- 1/8 cup white sugar or agave
- pinch of salt
- nutmeg and cinnamon to taste: add slowly, stir well, probably half as much nutmeg as cinnamon
- top with candied walnuts, available in the salad section of the grocery