Sunday, November 7, 2010

peter, peter, pumpkin eater

Yesterday I went to a church activity, and, long story short, I ended up with a gallon-sized ziploc bag of raw, cubed pumpkin in my fridge. I was originally going to just bake it, puree it, and freeze it, but then I remembered a curry recipe my sister sent me in January that would be easily adapted* to accommodate the pumpkin.

So, let's not dilly-dally, shall we?

Pumpkin Curry

1/2 yellow onion, sliced
1 small chunk fresh ginger, grated
3-4 cloves of garlic, minced
1 t red curry paste
1 t yellow curry powder
1 t cinnamon
2 cans coconut milk
3 T fish sauce
1/4 c brown sugar
1/2 c water
1 c cubed pumpkin
1/2 c cubed potato
2 carrots, cut into small pieces

Microwave the potato and pumpkin for 4-5 minutes, until it's about half-way cooked, then set aside.
First saute the onion until it just starts to soften. Then, add the ginger, garlic, curry paste, curry powder, and cinnamon. Cook on medium heat for 3-4 minutes.
Add the coconut milk, fish sauce, brown sugar, and water.
Simmer for about 10 minutes or so, then check the seasonings and add more, as needed.
Add the potato, pumpkin, and carrots and simmer until the veggies are cooked through.
If it's too thick, add more water, just make sure it doesn't dilute the spices too much. If you do need to add more spices, make sure to simmer for a couple minutes to give them time to infuse their flavor into the liquid.
Serve over jasmine rice.

*The recipe my sister sent uses kabocha squash, chicken, red bell pepper, and peas instead of the veggies I used, but that is the beauty of curry: you can really adapt it according to whatever you have in your fridge.

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