Pumpkin, kale and chicken curryPosted: December 7, 2011
Heat 1/2 tablespoon oil and toss in 1 small chopped onion and 1 clove of crushed garlic. Throw in a teaspoon or two of the following spices: ground cumin, ground coriander and turmeric. Add 2 teaspoons grated fresh ginger root (or half a teaspoon of powdered ginger), and let it sizzle so it smells really fragrant.
Now toss in half a small pumpkin or other winter squash, peeled and chopped into 1/2-inch chunks (scoop out the string and seeds from the pumpkin first), 1 large or two medium chopped carrots, a bunch of finely chopped kale (stems removed first), a pinch of salt and 1/4 cup of water.
Cover loosely and simmer on medium heat until the vegetables are tender (about 15 minutes — top up the water if it’s looking dry), then add some cooked chicken, cut into chunks (you can also use chopped raw chicken breasts, but add it earlier, when you fry the spices). Heat the whole mixture and then turn off the heat. If you like it saucier than it is, stir in a tablespoon or two of plain yogurt.
Serve this curry over rice or with naan or other Indian bread.