Recently I realised that my carb intake was quite excessive. The downside of being a Food Blogger is that we never stop cooking, therefore eating. My quest to try all recipes that I like for the family means I have to taste the food which makes me eat non-stop(exaggerated).
I have been cooking healthy but yet I have to keep in check too, everything in moderation. Even too much of a healthy thing can sometimes become too much.
I was surprised to find out in one of my college lectures that an excess carbohydrate can be the root of many chronic diseases such as Insulin Resistance, high blood pressure and more.
When I took a moment to evaluate my eating habits, I found out that I was constantly bloated after eating certain carbs. I had no problem eliminating them but replacing them with food that is equally filling and nutritious is so important.
This Chicken and Pumpkin Curry is one of the dinners I have been eating. I served the eliminated rice with cauliflower couscous, and it pairs so well. It’s a perfect warming and comforting dish.
- 12 small drumsticks
- 1 butternut squash
- 1/2 table spoon of coconut oil
- 1 onion chopped
- 2 table spoon of tomato puree
- 4 cloves of garlic crushed
- A thumb size ginger crushed
- 2 table spoons of curry powder
- 1 tea spoon of turmeric powder
- Salt and pepper to taste
- 1/2 litre of water or stock (I used water)
- Chop then fry the onions using the coconut oil. Cut the butternut squash in 2 inch cubes and add it to the onions. Add the ginger garlic, tomato puree and turmeric powder. Stir to coat. Add a few drops of water if the curry powder is sticking to the bottom. Cook for about 5-7 minutes. Now add the chicken and stir again.
- Add about 1/2 liter of water or stock. Season and cook for about 30 minutes or till chicken and pumpkin is all cooked.
- Serve with my cauliflower couscous.