- 1 small pumpkin (peeled, cut into pieces)
- 1 large potato (cut into pieces)
- 1 can of cooked chickpeas
- 1 large onion (cut in pieces)
- 2 garlic cloves (perforated)
- 4 Cardamoms (just the seeds)
- 2 Chicken breasts (cut into cubes)
- 1/2 cup tomato pulp
- 1 soup spoon of curry powder (not very spicy)
- 1 flat soup spoon of turmeric
- 1/2 soup spoon of paprika
- 6 great mushrooms (or 12 small ones)
- 1 bunch of coriander (chopped)
- a little of olive oil and coarse salt.
Put in a pan it a little olive oil to cover the bottom plus pinch sea salt, once hot add the onion, the garlic, the cardamoms seeds, the onion and the pumpkin, always stirring until it goes golden.
When is golden (a little caramelized) then add the chicken, stirring it regularly to seal it all around, then add the tomato pulp, the paprika, the chickpeas, the turmeric, the mushrooms (if they large cut in quarters, if small in halves), the potato and the curry powder. Now it cover the pan with a lid and as soon as it starts boiling, reduce to minimum and leave it to cook for 25 minutes (+or-) adding a little water if it needs.
After is cooked, add the coriander and cook for a further minute and then serve it.
The inspiration for me was the Halloween pumpkin , carved with the flame inside, represented in this dish, the flame heat by the spicy hot kick and its softness pumpkin flesh, this is a dish partly sweet dish and partly spicy, and the textures are soft and at the same time grainy and silky.
Excellent Halloween representation. Yum yum, one that you really need to make.
if you want a greater visual use pumpkin halves as bowls to serve this delish meal in.