Pumpkin Coconut Curry with Chicken Meatballs

by Marla on December 10, 2009 · 16 comments

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white bowl w-type I think I just went to heaven. Absolute blissful Pumpkin Coconut Curry heaven. This blend of ingredients tastes like something I would hope to find in a restaurant but never have.  A creamy blend of flavors,  just perfect for a chilly fall or winter meal.  This curry tastes rich and heavy, but in reality it is not.  It is filled with good for you ingredients.   Were talking  curry loaded with lean protein chicken meatballs and antioxidants pumpkin not to mention all the benefits found in the coconut milk and spices.

mushroom w-type

With loads of good for you antioxidants such as beta-carotene, pumpkins are indeed a super food!  They also have loads of vitamins and fiber. What is your favorite way to use pumpkin?

Pumpkin Coconut Curry with Chicken Meatballs

Makes about 8-10 servings

NOTES:

  • Just like a good tomato sauce, this curry gets better with age.  Once the flavors have a chance to marry overnight they are heightened.
  • This makes a good amount of curry, so you should be able to feed a crowd or have a bunch of leftovers.
  • I used canned pumpkin purée in this recipe. Food For My Family has a great Homemade Pumpkin Purée post.
  • You can cook up this curry a day or so ahead of when you need it. Seal tightly & store in the fridge. Talk about fast food!

INGREDIENTS

  • 1 medium Onion, chopped
  • 2 cups peeled and chopped Carrots
  • 6 Garlic Cloves, chopped
  • 1 15 oz can Pumpkin Purée
  • 1 13.5 oz can light unsweetened Coconut Milk
  • 1 Cinnamon Stick
  • 1 1/2 pounds Ground Chicken (If you want a vegan option use firm Tofu cubes instead)
  • 1 1/2 tablespoons Veggie or Chicken Boullion Concentrate or 2-3 Boullion Cubes (you can always add more to taste)
  • Olive Oil for pan

Divide the following spices in half to season the meatballs and the curry separately:

  • 2 teaspoons Ground Tumeric
  • 2 teaspoons Cumin
  • 2 teaspoons Salt
  • 2 teaspoons Ground Black Pepper
  • 2 teaspoons Ground Ginger
  • 1 teaspoon Nutmeg

Optional Garnish

  • a handful of chopped fresh Cilantro
  • unsweetened shredded Coconut flake

METHOD

{Meatballs}

Pre-heat oven to 400˚F. Use hands to combine ground chicken with 1/2 of the above spices. Shape into 1″ meatballs and place on a baking sheet. Bake for about 10 minutes, until lightly browned and cooked through.  Set aside.

    {Pumpkin Curry}

    Heat a splash of Olive Oil in large sauté pan on medium high. Sauté onions for a few minutes then add carrots, garlic and spices.  Cook until fragrant and onions are translucent. Add pumpkin, boullion, cinnamon stick and coconut milk to the pan.  Stir well to combine. Bring to a boil. Lower heat to medium low and simmer for a few minutes for the flavors to combine. Gently add chicken meatballs. Partially cover and simmer for about 15 minutes. Remove Cinnamon Stick.  Add a handful of fresh chopped cilantro.

    Serve garnished with toasted shredded unsweetened coconut and chopped cilantro.

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      Fresh Variations

      • Serve along side steamed veggies or over a bed of rice or pasta.
      • Serve over Broiled Portobello Mushrooms.
      • You can shred up leftover Thanksgiving turkey and use it in place of the meatballs.  Just toss in while curry is simmering.
      • For a Vegan option slice firm tofu into cubes.  Sauté them until browned with the spices then add to the simmering pot of curry.

      Basic Broiled Portobello Mushrooms

      Place broiler rack about 4 ” from top of oven. Pre-heat broiler. Clean and take stems off mushrooms. Season with garlic salt and pepper. Spray or drizzle with some olive oil. Place on baking pan. Broil for about 4 minutes each. Watch carefully so they do not burn.

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