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Nov 2009 10

Fall is pumpkin season, but don’t let some false sense of recipe purism prevent you from making this curry with butternut squash, sweet potato, or even organic carrots. The point is to choose a vegetable that you love, dice it up, and stew it in a broth of spiced coconut milk until tender. Creamy coconut-based curries are aromatic and decadently rich (and thus, high in calories). The amount of coconut milk you add depends on how strong a flavour you want. So, while this recipe may seem to call for a lot of spice, bear in mind that the coconut milk will soften & dilute these spices significantly. At any rate, feel free to experiment and find the spice-to-coconut milk ratio that you like best.

You will need:

1 small pumpkin, peeled and diced (about 4 cups)
1 tbsp canola oil
2 onions, diced
2 tsp garlic
2 tsp ginger
1 tsp (or to taste) salt
2 tsp cumin
1 tsp mustard seeds
1 tsp curry powder
½ tsp chili flakes
1 c coconut milk
1.5 c water
1 tbsp shredded unsweetened coconut
1 tbsp chopped fresh cilantro

Begin by heating the oil and softening the onions in a saucepan over medium heat. When the onions are soft and translucent, add the garlic, ginger, salt, and all of the spices, stirring. Dice the pumpkin and add it to the pan, stirring to coat the pumpkin with the spice. Add the coconut milk and water to the pumpkin, along with the shredded coconut. Cover and simmer for about 15 minutes or until the pumpkin is tender.

Garnish the curry with fresh cilantro and serve at once with basmati rice.

Serves 4 (as a side dish)

© Shaby Heltay, 2009

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