Autumn is my favourite season of the year. Similar to summer I am looking forward to Autumn for the nice variety of vegetables and fruits you will get around this time. Many of my favourite vegetables and fruits are having their debut in Autumn...such as sweet potatoes, pumpkin, figs, plums, apples and every year from new I am super excited to do my first pumpkin soup and apple cake with streussel like I never done these dishes before. I know meanwhile you can get pumpkin and sweet potatoes all around the year, but would you not agree that pumpkin soup taste the best when the heat of the summer is easing of and a fresh breeze of the autumn is spoiling us at the evenings...We are already looking for something more hearty and nutritious, giving up on light dishes of the summer and still not giving in into the more heavy dishes of the winter....
Today I am not going to share my pumpkin soup recipe, but something far more exotic. Two recipes combining the lightness of the summer and the warmness of the autumn...a perfect way to say goodbye to summer and welcome my long-awaited autumn...
Chicken curry with sweet potatoes and pumpkin
- 300 g chicken fillet
- 2 sweet potatoes
- half of butternut pumpkin
- hand full fresh green beans
- 1 cane coconut milk
- 1 teaspoon curcuma
- 1 tablespoon red curry paste (or more if you like it more spicy)
- salt, 1-2 tablespoons neutral oil
- fresh cilantro
Peel and cut the pumpkin and sweet potatoes in cubes, set aside. Wash green beans and cut them too. Cut the chicken in bite-size cubes, season it with some salt and fry it with some oil till cooked through. Take it out of the pan, set aside, add the pumpkin and sweet potato cubes, fry for 2-3 minutes. Pour in the coconut milk and put down the heat to medium. Add red curry paste, curcuma, some salt and stir well. Let it bubble away for 10-15 minutes till pumpkin and sweet potatoes are almost done. Add green beans and fried chicken cubes, let if cook for additional 5 minutes. Garnish with some fresh chopped cilantro. Serve it with cooked basmati rice and fresh lime slices.....
As for the dessert it couldn´t be more easier or quicker believe me, but still you are going to be amazed how good it is. It´s done with 3 ingredients only and still it is so special....like a lukewarm night in orient if you want, hence super perfect for my welcome Autumn celebration....
- fresh figs
Preheat the oven to 180 C. Wash the figs and cut of the stalks. Cut in a cross, not cutting complete trough and place the figs in your baking dish. Mix honey with some cinnamon and pour it over the figs. Bake for ca. 15 minutes, till the figs are getting soft and bubbly syrup will be formed. Serve with some of your favourite vanilla ice cream or creme fraiche flavoured with vanilla. Don´t forget to pour the syrup over the fruits and the ice-cream....