I’m not one of those people that die for pumpkin… I don’t order pumpkin spice lattes, and stay away from pumpkin scented candles… but our local Thai restaurant has this pumpkin curry that is AMAZING, so I’ve been trying to track down a copycat recipe. This one is pretty close (and delicious nonetheless) and perfect to whip up in lieu of takeout on those lazy winter nights.
Working a full time job while trying to squeeze in fitness, family, friends, blogging and countless episodes of Real Housewives, can leave little time for whipping up fancy meals. Luckily I’ve discovered the art of dinner in a bowl, and couldn’t have been more excited when I came across Half Baked Harvest’s spin on a Chicken Tamale Bowl. Using polenta as the base is a nice change up from brown rice and anything with guacamole is a no-brainer. Do your (busy) self a favor and put this dish on your to-do list!
Half Baked Harvest also suggests:
“To make this in the crockpot add everything except for the polenta (the chicken, enchilada sauce, spices, peppers and onions) right into the crockpot bowl. Add 1 cup of chicken broth and cook on high for 4 hours or on low for 6-8 hours. Shred the chicken and cook the polenta. Assemble as directed.”