Pumpkin Curry for Prosperity and Success | Sara's Kitchen Witchcraft

Because what else are you going to do with a bunch of pumpkin you bought last October?

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Hey, everyone!

I don't know about you, but sometimes in October, I'll go wild buying pumpkin stuff, only to have a ton of it still in my house for eons later. But you don't have to be eating pumpkin muffins and bread and such with it all (even if it is delicious): you can make this incredible curry, too. And make enough of it to feed an army. Because one-pot meals are just like that.

You can make this vegan by just skipping the chicken, you can eat it on its own or serve it with rice, you can do a billion kinds of magic with it based on all the spices within—but most of all, you can just have a really good meal.

Let's talk more about that magic, though.

Magic in Pumpkin Curry

We all know that pumpkin was (and still is) used to make jack-o-lanterns, which were meant to keep spooky things away from the house during nights like Samhain. Other vegetables were used, too, but there's nothing like a classic pumpkin carving to cap off an October night! However, did you know that they're also symbols of fertility and abundance thanks to all those seeds they make inside? That's what makes this curry the perfect thing for nights when you need a little extra luck in your life (especially with these other spices)!

You ever have a bunch to do and no energy to do it? You ever wonder what you're even doing it all for? Shush and grab a bowl of this stuff, because it'll fix you right up. The energy of Water and the Moon will give you an outlet for all those feelings, and the energy of Mars, Mercury, and Fire will pick you back up and get you ready to keep fighting for what you want in life.

Pumpkin Curry

Prep time: 30 minutes

Cook time: 120 minutes

Makes 6-8 servings

Ingredients:

• 3 14oz cans of pumpkin puree (or 1 1/2 28oz cans)

• 2 lbs bone-in chicken thigh (or 1lb boneless thigh or a mix of both)

• 2 onions, diced

• 4 cloves garlic, minced

• 1 bell pepper, diced

• 2 cups diced hot peppers (jalapeno, habanero, etc.)

• 6-8 potatoes, peeled & diced

• 1/4 cup tomato sauce (or 1 Tbsp tomato paste)

• 56oz water/chicken stock

• 1 Tbsp ground fennel seed

• 1/4 cup garlic powder

• 2 Tbsp onion powder

• 3 Tbsp cumin

• 1 1/2 Tbsp tumeric

• 1/2 Tbsp mustard powder

• 1/2 Tbsp ginger

• 1 Tbsp cinnamon

• 1 1/2 Tbsp paprika

• 3 bay leaves

• 2 Tbsp curry powder

• Salt & pepper to taste

Directions:

1. (If using bone chicken) brown the chicken skin side down, then set aside.

2. Dice onion, add salt & pepper, & saute until translucent, then add garlic & fry until fragrant.

3. Add peppers, frying 5 minutes.

4. Return chicken to pot (or add boneless chicken) and add pumpkin puree.

5. Add your water or stock, mix well, and then add potatoes.

6. Let simmer for 2 hours, stirring occasionally, then serve.

This is the absolute best for those weeks you don't want to cook much, but want a hearty and nutritious meal, so definitely give it a try!