Pumpkin Curry with Chicken

The base of this Eastern curry is a pumpkin sauce made from roasted pumpkin and coconut milk, which I blend until smooth. I then cook the chicken (better living 2 stars) in this, along with all the herbs and spices. The result is a beautiful yellow curry with a 'layered' flavour, enhanced by cardamom and fresh turmeric. Accompanying the curry are lightly steamed vegetables and fluffy cumin rice mixed with roasted pumpkin seeds and spring onion.

Chicken thigh fillet (better living 2 stars), cauliflower, pointed cabbage, pumpkin, white onion, spring onion, garlic, red chilli, fresh turmeric and ginger, cardamom, homemade colombo masala (fenugreek, mustard seeds, coriander seeds, cumin seeds, black pepper, turmeric, cloves), pumpkin seeds, basmati rice, brown rice, black wholegrain rice, coconut milk, santen (coconut cream), pepper and salt, sunflower oil.

Allergens: mosterd.

Microwave

Heat the pumpkin curry, vegetables, and rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 minMarleen's choice

Preheat the pumpkin curry, vegetables, and rice covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy114,47 kcal

Protein8,77 g

Fat4,76 g

of which saturated1,92 g

Carbohydrates10,56 g

Dietary fibre2 g

Salt0,29 g

Average weight: 540 g