Since we got into the halloween season, why not the cherish it in festive style?
Pumpkin is number 1, but not many of us knows what to do with it. My previous post was about how to cook and make Pumpkin mousse and now we will use that in today’s recipe.
Don’t get me wrong if you want to use a brand new pumpkin, no worries, use it and just follows the guidelines in cooking from the “Pumpkin mousse ” recipe above. And then just keep going. This recipe maybe on the picture doesn’t look too good or too nice to eat, but trust me in this one! It’s so well worth trying it! :)
Recipe base on the recipe found in Thermomix.
- @500g of baked in the oven pumpkin, peeled of from the skin
- @200g of mushrooms, sliced into halves
- 200-300g of brown rice
- 1x medium size onion, peeled and slice on half and then on 3
- 1x thumb size ginger, peeled and chopped for smaller pieces
- ½x of the chillie pepper, without seeds (unless if you like it very spicy), sliced a bit
- 1x tablespoon of coconut oil
- 400g of coconut milk
- 1x teaspoon of powdered turmeric
- 1x teaspoon of powdered garam masala
- 1x teaspoon of powdered nutmeg
- 2x teaspoon of green curry paste
- @700g of chicken breast, sliced for a smaller (@3cm) chunks
Follow the instructions for pumpkin. Unless you have it ready, in the mousse style, you are more then welcome to use it. It’s up to you if you want to blend it all or leave it in the chunks style. We preferred to have it blended.
In the meantime, chop the onion, garlic, ginger and chillie pepper.
Take a pan and add all of your spices – nutmeg, turmeric, garam masala, pinch of salt, proper pinch of pepper, green curry paste and coconut oil – let it simmer on a small heat for 1 min, just to mix all the ingredients and open thw flavours. Now add your chopped veggies (onion, garlic, ginger, chilli) and chopped mushrooms ( if you want to leave the mushrooms in the chunk simmer them with a bit of olive oil on a separate pan for 5mins and simmer the paste then for only 2mins) and simmer for 5 mins.
1) If you blending everything – add all your cooked pumpkin and mushrooms and just blend
2) If you want to leave the chunks – blend just the paste that you got from onion, garlic, ginger, chillie, spices and coconut oil.
Now add chicken and all your ingredients into the pot cover with coconut milk and cook on the medium heat for 40-45mins.
When you have around 25mins left start cooking your brown rice.
Serve straight ahead and enjoy! :)