Hello Friends! I have been super busy the last week with celebrating my baby's first birthday. Yes, I now have a one year old! So crazy to think over the last year of all the learning experiences, and we had a ton of fun celebrating with lots of cake, friends and fun. I hope to share a little of what kind of cake I made my babe (monkey cake), and maybe a few pics but for now, I have a confession, and a recipe...
I think I may have lied to you. I recently told you that my Wild Rice Squash Soup was like 'fall' in a bowl, and yes it is a very nice fall meal, but then today I made a pot of curry that used all of my fall favorites...apples, cider, pumpkin and cabbage. So, you see, I may just have to say that this delectable pot of curry is my newest fall favorite meal. And quite possibly tastes more like 'fall' in a bowl, and it will have you swooning praise to the season of abundant harvest.
I think I have also decided that fall is my most favorite time to cook and bake (I may or may not have mentioned that before). With apples, pumpkins and so may other fall veggies, you can go either sweet or savory with so many of the same ingredients that you have so much versitility and options. Plus, winter squash, pumpkins and apples last so long in a cool place. You can put them in the cool, dark basement and they will last for a few weeks... unlike some of our spring and summer favorites that will mold or rot within a few days of picking.
This curry stew will warm your digestion to get ready for the winter months and help you feel nourished and satisfied with abundant fiber, protein, healing spices and a perfect blend of flavors. Plus lots of vitamins (A and C), magnesium and potassium. If you are vegan or vegetarian, you can take out the chicken and add some green or french lentils and it will be just as wonderful. Or if you are like me and want a little of both you can add some cooked lentils atop your cooked quinoa before you cover everything with this sweet and savory curry. I know you will just melt when you try this dish.... it makes a lot so serve it up to the whole family (baby too!), or pack it up for lunches, leftover dinners or freezer meals. It is a great way to make dinner last for a few days. And, because it is so delicious, I know you will be thankful for leftovers!
So, friends, if you haven't been to your local orchard, pumpkin patch or farmer's market, I suggest you get out and visit while the pickin' is good. Fresh apples, pumpkins and winter squash are abundant and fresh. Plus, pick up some fresh apple cider to warm on the stove or put in this curry. That is why this recipe is so simple to me, I have all of these lovely ingredients on hand this time of year. I cook with the season, and try and make the harvest last even longer by storing what I can. Fresh food eatin' means you pay attention to what you can buy fresh, local, and store for later.
Apple Pumpkin Chicken Curry Recipe
1 medium yellow onion
1 cup of chopped celery
3-4 garlic cloves, minced
1/4 cup of olive or grapeseed oil or ghee for sauteing
Saute the above ingredients in a large soup pot for a few minutes to soften, then add the ingredients below after tossing the chicken cubes in the flour and spices.
2 pounds of raw boneless chicken breasts and thighs, chopped into bite-sized pieces
2 TB of curry powder
1 ts. of ground cinnamon
1 ts. of ground turmeric
1 1/2 ts. of dried ground ginger (or 1 TB of freshly grated)
3 TB of tapioca flour
1 ts. of sea salt
1/2 ts. of ground black pepper
So, you are cooking the chicken with the onions, garlic and oil, along with the many spices. Cook on high until the chicken is browned and cooked on the sides. Then add the following liquid ingredients and turn down the heat to medium...
1 cup of fresh apple cider
3 cups of broth or stock
1 cup of pumpkin puree
Then once you get the chicken and broth up to a boil, add the following ingredients and turn down the heat just a touch so that you can cook for 30-40 minutes until the curry sauce is reduced by 1/4 and everything is cooked and thickened.
1 heaping cup of chopped apple (more if you like or have it available)
1 heaping cup of finely chopped green cabbage
1 cup of already baked chopped pumpkin pieces (or any other winter squash)
1/4 cup of finely chopped fresh sage leaves (more if you like)
large handful (1/2 cup) of organic raisins
Once things are cooked and reduced, add some more fresh sage for color and serve over some cooked quinoa or brown rice, and add some fresh cooked lentils if you choose.
If you want to make this stew without chicken, I suggest you add 1 cup of lentils instead of the chicken, and still add all of the spices and liquid and cook the same amount of time. You may want to add another cup of broth if you want it soupy... and you may want to add a touch more cabbage and apples to thicken the curry. It would be just as fabulous without meat and also very filling and nourishing as well.
Serve hot with fresh herbs and share with friends, or pack up for leftovers....perfect for lunches, dinners or a last minute freezer meal.
I hope you try this amazing meal and enjoy!!!
Much love to you as always! Happy fall!