Curry...on-the-go!!

I have this thing for Tupperware...I like to put foods in their own perspective containers--I know this makes me sound super cool--but I don't care!! I get to save money (hopefully) and take yummy food for lunch on a daily basis. Also, it's a conversation starter in the break room...they want to know what I'm eating most days. I get made fun of for it ALWAYS!! Needless to say my pink container gets the most bashings--they're just jealous :) It is fitting that my Pumpkin Coconut Curry is in the PINK tupperware! I made some toasted sesame coleslaw to accompany it, I'm not my father's daughter for no reason--he appreciates a good coleslaw.

Back to the curry-in-a-hurry folks. Truthfully it reaches its FULL potential by the third day, at LEAST! Curry is super the first time it's served, fabulous the second, and FANTASTICALLY LIFE-CHANGING the third. After the third day, you should be finishing it up...haha. I did take a lot of food science classes to know that leftovers need to be eaten up sooner rather than later ;)

Miss Lauren from Drunk on CHEW introduced me to the most amazing curry recipe ever. She served it   over rice and the whole-nine-yards to my sis and I one brisk fall day. I do enjoy sharing recipes and cooking with friends--foodie friends are the BEST friends :) This recipe also fulfills my obsession with pumpkin...everything consumed in the fall-time should be pumpkin flavored in my opinion. Pumpkin Spice Lattes are my favorite as well from STARBUCKS. Then there's pumpkin chili--pumpkin bread--pumpkin muffins--pumpkin casserole--and now pumpkin curry!! I began to sound like Bubba there for a minute!

The source from this recipe was found on Pinterest, The Wicked Noodle, so I can't take credit for it. That's a shame...but we've been creating a lot of variations that we'll be enjoying soon! I told my sister we'd be making this every week until we get it perfect (this recipe could use a little more spiciness--heat spice--in my opinion).

Make this. BOOM.

Pumpkin Coconut Curry

To roast butternut squash, place on a sheet pan, toss lightly with olive oil, salt and pepper, and roast at 450F until caramelized and fork-tender (about 15 minutes, depending on size). 

Ingredients:

• 3 T olive oil, divided
• 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
• 1/2 onion, sliced
• 1 T minced ginger
• 2 large garlic cloves, minced
• 2 plum tomatoes, diced
• 1 15 ounce can pumpkin puree
• 2 cups chicken or vegetable broth (low-sodium)
• 1 cup coconut milk (unsweetened)
• 2 t curry powder
• 1 large pinch cayenne powder
• 2 cups butternut squash, chopped into bite-sized pieces and roasted
• 1/2 lime juiced
• 1/2 cup chopped cilantro, plus extra for garnishing
•  Basmati Rice, cooked, for serving

Cooking Directions

1. Heat 2 T olive oil in a large dutch oven over high heat. Add chicken and cook on high heat until browned on all sides. Remove chicken and set aside.
2. Reduce heat to medium-high and dd remaining 1 T olive oil to dutch oven. Add onion and ginger. Cook for a few minutes until onion is soft. Add garlic and cook for about one minute more.
3. Add tomatoes and pumpkin puree to pan. Cook for about 8-10 minutes, until puree is lightly browned.
4. Add broth, coconut milk, curry & cayenne powders; bring to a boil and simmer for 10 minutes. Add chicken and butternut squash and simmer for 10 minutes longer.
5. Stir in lime juice and cilantro. Season to taste with salt and pepper. Serve over rice and serve.