Chicken, Pumpkin & Chickpea Curry

Originally when I found this recipe it called for a tin of korma curry paste. I didn't have any, so made a simple curry paste instead. This serves 4-5 with rice and is very mild, but tasty.

Ingredients:

• Half a butternut pumpkin, skin and seeds removed, cut into 2cm chunks
• 800g chicken breast, cut into 2cm chunks
• 300g can of chickpeas, drained and rinsed

Curry paste:

• ½ cup water
• 1 tablespoon olive oil
• 1 teaspoon curry powder
• 1 teaspoon smoky paprika
• 1 teaspoon turmeric
• 1 teaspoon fennel seeds
• 1 teaspoon chilli powder
• 1 teaspoon cumin seeds ground
• Salt & pepper to taste

Method:

1. In a medium saucepan, steam the pumpkin pieces for about 10mins
2. Heat the oil in a large saucepan and add all the dry curry paste ingredients
3. Add a bit of water to form a paste (don't add all the water yet)
4. Once the paste has formed, add the chicken pieces and cook, turning often to ensure the outside flesh turns white
5. Once the outside flesh is white, add the pumpkin and drained/rinsed chickpeas
6. Mix very well
7. Add the rest of the water and stir well
8. Simmer on low for about 30mins
9. Serve on a bed of rice, garnished with coriander

D-E-L-icious  XD

Note: ½ cup of water won't look like enough, but don't add more as the pumpkin releases liquid during cooking and it will end up too soggy.

Roast Pumpkin and Sweet Potato Salad

This a great lunch idea which can be cooked in advance and taken to work with minimal effort. Best eaten cold.

Ingredients:

• 1/8 pumpkin (any sort) peeled and thickly sliced
• 1/2 sweet potato peeled and thickly sliced
• Salt & pepper to taste
• Spray oil
• Alfalfa sprouts (as much as you want)
• 1 teaspoon toasted sesame seeds

Method:

1. Firstly I always keep fresh AND toasted sesame seeds in the pantry. It’s easy to toast them. I put a tablespoon or 2 in a bowl into the microwave. Cook them on high for a minute and check and stir…another minute….check and stir…another minute…check and stir. You will know when they are done when there are some dark brown ones amongst them. It shouldn’t take more than 5 minutes. Make sure your bowl is microwave safe - I have destroyed 2 plastic containers toasting seeds! 
2. Pre-heat your oven to 200 degrees celsius (190 if fan-forced)
3. Place the pumpkin and sweet potato on baking paper in a baking dish
4. Spray with oil
5. Sprinkle with salt and pepper. I use sea-salt and cracked pepper
6. Cook for 20 minutes then turn over and spray with spray oil again 
7. Cook for another 15-25 minutes depending on how caramelised you like them
8. Remove and let cool - place in fridge once cooled to room temperature
9. When ready to eat, place them on a plate and garnish with alfalfa sprouts and the sesame seeds…D-E-L-icious XD

Pumpkin, Ginger and Garlic Soup

I found this recipe in one of the ‘4 Ingredients’ cookbooks, but adapted it to suit Weight Watchers. It is creamy, healthy and filling.

Ingredients:

• 1 whole butternut pumpkin, peeled and diced
• 1 litre chicken stock (I used chicken powder and 1lt of water)
• 2 cloves fresh garlic, crushed
• 1 teaspoon fresh ginger, grated

Method:

1. Place all ingredients in a large saucepan with water and stock and cover
2. Bring to the boil, then reduce to a simmer for 15 minutes or until soft and tender
3. Blend until smooth and serve into bowls

This soup serves 3 generous serves or 4 modest serves.

TIP: To jazz the soup up - add a tablespoon of Greek style yogurt, a tablespoon of grated parmesan cheese and cracked pepper on top. This only adds 1 ProPoint per serve…

D-E-L-icious XD

Pumpkin, Beef & Sesame Seed Salad

This salad is extremely nice, easy, relatively quick and a winner with the family. It uses left over roast beef, is low in fat and quite versatile as it can be served with or without pasta, warm or cold. This amount serves 4 as mains on a bed of mixed lettuce leaves.

Ingredients:

• 750g pumpkin, peeled and cubed
• 400g cooked roast beef, fat trimmed and cut into strips
• 4 shallots, chopped
• 2 tsp grated ginger
• 1 tablespoon freshly chopped parsley
• 1/4 cup low-fat mayonnaise
• 1/4 cup low-fat natural Greek yoghurt
• 2 tsp toasted sesame seeds
• Salt & pepper

Method:

1. Cook the pumpkin in boiling water until tender, but not mushy, remove and let cool by running under cold water
2. If you're having pasta - cook the pasta as per instructions and let cool
3. Drain the pumpkin (and pasta) then in a large bowl place the pumpkin and pasta, beef, shallots, ginger and parsley and mix
4. Just before serving, mix the yoghurt and mayonnaise until smooth, add salt & pepper  and fold through the pumpkin and beef mixture
5. Sprinkle with sesame seeds and serve over a bed of mixed lettuce leaves... D-E-L-icious  XD

Pumpkin Soup

Hubby brought home a 2.5kg butternut pumpkin from the Farmers Market so I decided to make pumpkin soup with it. This is the healthiest and tastiest pumpkin soup you'll find anywhere. It is easy to make and tastes wonderful.

Ingredients:

• 1kg butternut pumpkin, peeled and cut into cubes. Ensure you measure the pumpkin already peeled with any seeds removed as this weighs quite a bit.
• 2 medium sized onions, peeled and finely chopped
• 4 cups chicken stock (if too strong, water down). Use Vegetable stock if vegetarian
• Salt & pepper to taste
• Natural Greek yoghurt for garnish (optional)
• Sprig of parsley for garnish (optional)

Method:

1. Place all ingredients in a large saucepan, bring to the boil and simmer for 45mins
2. Let cool, when ready to serve, blend and serve into soup bowls
3. Garnish with a dob of natural Greek yoghurt and sprig of parsley if you like, but it isn't necessary...D-E-L-icious  XD