Jan 27, 2011

Kay’s Pumpkin Curry

Kay's Pumpkin Curry

I was facing a major challenge, a catch 22 almost: I wanted to create a vegetarian pumpkin recipe for Kayotic Kitchen. But here’s the catch: my guy hates pumpkin. No, he doesn’t just dislike it, he hates it with a passion.

I’m very adamant where it comes to finding ways to make people eat and even like those things they usually dislike. What can I say? It’s an annoying trait, but it’s me. And he’s stuck with me, so pumpkin it was. I figured I’d skip the ole pumpkin pie and turn the whole thing into a curry.

I thought that warm spices such as curry, chili and cumin would go really well with the sweetness of the pumpkin and it did. Adding some dried mint for a fresh note, lime and ginger for a citrus note and onion because, well, onion belongs in almost everything.

The verdict? I got the hater to stop hating! He even had seconds. That’s 1-0 for the self-proclaimed tulip queen, mind you!


Ingredients:

3 tbsp sunflower oil
1 pumpkin (2 pounds)
2 onions
1 large garlic clove
2 medium tomatoes
thumb-size piece fresh ginger
2 tsp curry powder
2/3 tbsp chili flakes
1/2 tsp ground cumin
1/2 tsp ground lemongrass (sereh)
1 tbsp mustard-seeds
1 cup vegetable broth
1 cup coconut milk
1/4 tsp dried mint
lime juice
coriander
salt


Directions:

I bought an organic pumpkin. Mine was 2 pounds. I gathered a few onions, some garlic, and two tomatoes while I was at it.
Kay's Pumpkin Curry

Trim the ends, cut it in half and spoon out the seeds. Remove the skin and cut the flesh in 1 inch cubes.
Kay's Pumpkin Curry

Don’t toss the seeds! Instead you coat them with oil, garlic salt, a bit of tabasco and Worcestershire sauce and roast them in a 275F° (135C°) oven for 20 minutes. It’s delicious.

I used my food processor to quickly mince the onions. I pulsed about 5 times.
Kay's Pumpkin Curry

Don’t bother rinsing the bowl, just put the tomatoes in there as well and blitz until they’re all mushy.
Kay's Pumpkin Curry


Grate the garlic and the fresh ginger. I totally forgot to take a photo of that! Mea culpa.


Heat the oil and add 1 tbsp mustard seeds.
Kay's Pumpkin Curry

Add the chili flakes. This will give a nice zing without making it too hot.
Kay's Pumpkin Curry

As soon as the mustard seeds start to pop, it’s time to add the onions.
Kay's Pumpkin Curry

Cook the onions for 5 minutes over low to medium heat. Add the grated garlic and ginger and give it another minute.
Kay's Pumpkin Curry

This is optional but it sure adds a wonderful flavor. It’s 1/2 tsp ground lemongrass (Sereh).
Kay's Pumpkin Curry

1/2 tsp ground cumin. Cumin isn’t really optional in a half decent curry, but you can adjust the quantity to your liking.
Kay's Pumpkin Curry

And this is totally not optional: 2 tsp curry powder.
Kay's Pumpkin Curry

Cook the spices for 30 seconds before adding the pumpkin.
Kay's Pumpkin Curry

Add the mashed tomatoes.
Kay's Pumpkin Curry

Pour in that luscious, thick, coconut milk.
Kay's Pumpkin Curry

Give it a good stir.
Kay's Pumpkin Curry

Pour in the vegetable broth. Add the dried mint and season with 1/2 a tsp salt. Bring to a boil and simmer (without a lid) for 10 to 15 minutes.
Kay's Pumpkin Curry

As soon as the pumpkin is soft and the sauce has thickened it’s time to squeeze in some lime juice. I’ve used half a lime.
Kay's Pumpkin Curry

Check the seasoning and garnish with coriander. Or flat-leaf parsley if you’re a coriander hater like me.

It didn’t just look absolutely gorgeous, but tasted so incredibly good. We ate it with a lot of steamed rice!
Kay's Pumpkin Curry

* Serve with grilled chicken or white fish if you’re not into vegetarian food!

Kay’s Pumpkin Curry
Ingredients
    3 tbsp sunflower oil
    1 pumpkin (2 pounds)
    2 onions
    1 large garlic clove
    2 medium tomatoes
    thumb-size piece fresh ginger
    2 tsp curry powder
    2/3 tbsp chili flakes
    1/2 tsp ground cumin
    1/2 tsp ground lemongrass (sereh)
    1 tbsp mustard-seeds
    1 cup vegetable broth
    1 cup coconut milk
    1/4 tsp dried mint
    lime juice
    coriander
    salt
Directions
    Trim the ends of the pumpkin, cut it in half and spoon out the seeds. Remove the skin and cut the flesh in 1 inch cubes. Use a food processor to chop the onions. Puree the tomatoes. Grate the garlic and ginger.

    Heat the oil, add the mustard seeds and chili flakes. As soon as the mustard seeds start to pop, it’s time to add the onions. Cook the onions for 5 minutes over low to medium heat. Add the grated garlic and ginger and give it another minute.

    Add the remaining spices, cook for 30 seconds before adding the pumpkin and tomatoes. Pour in the coconut milk and vegetable broth vegetable broth. Add the dried mint and season with 1/2 a tsp salt. Bring to a boil and simmer (without a lid) for 10 to 15 minutes.

    Check the seasoning and garnish with coriander.
Meal type: main course or side dish
Servings: 4
Copyright: © kayotickitchen.com
Sep 15, 2010

First Chili of the Season

It’s rainy and grey outside. Perfect weather for a big pot of soul-warming chili. And so it happened; I cooked the first chili of the season marking autumn’s official arrival. Sorry to those of you mourning the end of summer, but I love this time of year. When it gets so chilly you have to light the fireplace (a fireplace DVD counts, right?) and lots of candles at night. When…