It’s *finally* starting to feel like fall and not 80 degrees here and I’m craving all things fall/warming dishes…but as you guys know, I’m much more of a savory than a sweet person. And that speaks to all pumpkin things too. Sure, I’m a sucker for my Dark Chocolate Chip Pumpkin Bread, but if you can put squash and/or pumpkin in some savory dishes? I’m 100% there immediately.

After my Whole30Recipes instagram takeover in September I realized how many people were loving my Slow Cooker Chicken Tikka Masala recipe (and that it wasn’t just me who was totally obsessed with it) – so I decided to make a fall version with pumpkin, and did I mention there is BOTH an instant pot and slow cooker version too? GOSH you guys…I’m having trouble keeping leftovers around of this one. It’s gone in a flash – because everyone is asking to try it and my brother totally hoarded the bunch that I brought over for him, ha!

Now that it’s finally cool too, I’m in full fall comfort mode. I need a break from travel, from moving, from conferences, from all the things. I need to chill so I don’t give myself adrenal fatigue again…but actually.

It’s SO important to check in with your body in times of stress like this and make sure you don’t fall into old habits that will only make your body more physically stressed, even if you think you’re doing things to help cope with the stress. To give a few examples – intense exercise, alcohol, and coffee. All things people commonly use to help get away from their stress, or in the case of coffee, make sure they can actually get up in the morning and get all their work done/function as a real human being – but all those things can actually spike your cortisol levels and throw you deeper into cortisol dysregulation/adrenal fatigue type symptoms.

So what I did? Took time off when I could. Took naps. Took time off from the gym, even though it killed me to do so. Made sure I wasn’t drinking any caffeinated coffee. Made sure I only had wine or a margarita every once in a while, rather than using wine as a wind-down tool at the end of the night. That’s never really been my M.O., but I know it’s a nightly habit for a lot of people, and there were some extremely stressful days in there for me where I thought wow, THIS is why people wind down with wine after a long day. Those days, it felt like I didn’t just need a glass of wine, I needed a bottle. Which, of course, would’ve wrecked me because I don’t even drink that much to begin with, but the stress was real.

I’ll stick with these comforting fall foods, walks through the leaves, and naps instead. If you love this Slow Cooker Chicken Tikka Masala, you’ll looove this Pumpkin Coconut Curry with Chicken!!

Pumpkin Coconut Curry with Chicken

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Dana: Real Food with Dana

Serves: 4 servings

Ingredients

For the curry

• 1.5 lbs chicken thighs, cut into cubes
• 2 Tbsp minced garlic
• 1 yellow onion, chopped
• 1 13.5 oz can coconut milk
• ⅔ cup pureed pumpkin
• 2 Tbsp curry spice blend (recipe below)
• 2 Tbsp filtered water
• 1 Tbsp arrowroot
• salt and pepper, to taste

For the curry spice blend

• 1 Tbsp curry powder
• 1 ½ tsp onion powder
• 1 ½ tsp sea salt
• 1 ½ tsp paprika
• 1 tsp cinnamon
• ½ tsp cumin
• ½ tsp turmeric

Directions

Instant Pot

1. Turn the instant pot on SAUTE and stir in the ghee, onions and garlic for a few minutes, until the onions start to become translucent.
2. Meanwhile, combine the pumpkin, thinner part of the coconut milk, and curry spices in a bowl -- save the cream on the top of the coconut milk for later in the recipe.
3. Add in the chicken and the pumpkin mixture.
4. Seal the lid on the instant pot and set it to MANUAL for 8 minutes.
5. When it’s done cooking, press keep warm/cancel and quick release the pressure valve.
6. Add in the remaining coconut milk. Make a slurry - whisk together the 2 Tbsp filtered water and 1 Tbsp arrowroot, then stir it in with the curry. Switch the IP to SAUTE for 10 mins to thicken the sauce.
7. Serve warm, with cauliflower rice! I like to garnish mine with some fresh herbs (either chives or cilantro) and cashews!

Slow Cooker

1. Combine all the ingredients except the coconut cream on top of the can, arrowroot, and water in the slow cooker. Stir everything to make sure it's well mixed and the chicken is nestled in the sauce.
2. Cover and cook for 6 hours on low. When the timer is almost done, whisk together the 2 Tbsp water and arrowroot to create a slurry. Pour over the chicken and gently stir. Let it cook with the top off for an additional 10 minutes so the sauce will thicken.

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You’ll love these fall-inspired recipes too!

Fall Harvest Salad with Mustard Vinaigrette
Roasted Fall Squash & Spiced Apple Soup
One Pan Herb Roasted Chicken with Grapes & Apples
Wine Country Grilled Chicken Salad with Savory Grape Dressing