A homemade creation from Ree, one of our team members. Use squash, pumpkin, or any fall gord for this easy fall dish.

Ginger Garlic & Squash Curry
by Ree, a FH team member
Prep Time: 10 minutes | Active Cook Time: 20 min | Passive Cook Time; 1 hr | Serves: 2-4
Ingredients
- 2 TBSP cooking oil
- 1 lb chicken (wings, thighs, or breasts)
- 3 cloves garlic, minced
- 2 tbsp fresh ginger, chopped
- 1 medium onion, diced
- 1 medium – large squash or pumpkin
- 1 TBSP curry powder (or seasoning of choice)
- salt and pepper to taste
Preparation
- Heat the cooking oil in a large skillet.
- Flash fry the garlic, ginger, and onions until fragrant and translucent.
- Add chicken to skillet and flash fry until brown on both sides, about 2 min per side. (Note: The chicken will not be cooked through yet before moving to next step)
- Add water to cover chicken and bring to a boil.
- Boil for 10 min.
- Add squash or pumpkin, and boil for another 30-40 min, or until liquid has cooked down into a thick sauce.
- Add seasoning of choice, and simmer 10 min, or until the flavors meld.
- Serve over rice.
Notes
Ingredients will vary from kitchen to kitchen. Adapt recipe to use what you have on hand.
Let us know if you make this recipe! Tag @freshharvest in your photos on Instagram.

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