My first pumpkin recipe of the season and it doesn’t have anything to do with a latte or a pie!
I say ‘season’ like it actually feels like fall outside, but really – it’s still eighty five bajillion degrees outside.
Anyhow, as I said in my last post, I was able to procure a wonderful bit pumpkin and I was in desperate need of a curry. Any kind of curry! I had to have it! I also happened to have a can of coconut milk sitting in my pantry, patiently waiting for inspiration to strike me.
This curry, though it’s ingredients are mostly Indian in origin, strangely tastes more like a Thai curry than anything. It was curious how it turned out that way but I devoured it just the same.
Cooking this curry is incredibly simple and a pleasant assault on the senses. The colors are vibrant and the smell of spices heating up hugs the kitchen tightly. The liberal use of cumin and garam masala is the utter essence of all things savory and warm. The addition of a bit of lime juice and the sprinkling of fresh cilantro at the end absolutely makes the dish. I had two bowls of this curry with loads of sriracha and jasmine rice.
If you’re worried about making curry because it’s your first time – don’t be. Curry is as simple as you make it. Any dish titled as “curry” just refers to the sauce that the food is immersed in. All curry is, is a combination of spices and herbs heated in a sauce and whatever you want to throw into the sauce. Some curries are made with yogurt, others are based in tomatoes, and some are based in coconut milk – like the one I made.
The main thing to remember: COOK YOUR AROMATICS.
When I say ‘aromatics’, I mean your spices, your herbs, the garlic, and the onions! Make sure all these ingredients get a good, heated toss in the oil before you pour in your coconut milk and stock. It will activate the oils in the spices and release the juices from the onions and garlic. Don’t ever skip that step!
Are you ready? Yes. You totally are.
Easy Pumpkin Curry
What You’ll Need:
- 3 cups of peeled and cubed, fresh pumpkin (if pumpkin is still not available to you – butternut squash works beautifully as well)
- 2 cups of chopped broccoli
- 2 cups of cubed eggplant
- 1 bell pepper, chopped
- 1/2 a medium onion, diced
- 2 garlic cloves, chopped finely
- 1 tblsp of fresh, grated ginger
- 1 small chili, chopped and seeds kept in
- 2 tblsp of curry leaves (optional – these can be hard to find so it’s fine if you leave it out. I found mine at an Indian grocery store.)
- 1 tsp of cinnamon
- 2 tsp of garam masala
- 1 tsp of turmeric
- 1 tsp of ground cumin
- The juice of one lime
- 1 can of coconut milk ( I used reduced fat, but whatever works for you is fine)
- 2-3 cups of vegetable stock
- On medium heat, heat a tablespoon of oil in a large pot. Once the oil is hot, throw in your onions and garlic and saute for a minute. Then throw in all of your spices, chopped chili, ginger, and curry leaves. Let the spices heat in the oil until they are fragrant (1-2 minutes). Toss in your cubed pumpkin and stir it in the spice mixture so that all the pumpkin cubes are coated in the spices. Pour in the can of coconut milk, half of the lime juice, and the vegetable stock. The amount of liquid should be enough to cover the pumpkin by an inch. Bring the mixture to a boil and cover your pot and reduce the heat to a simmer. Let the pumpkin simmer for 5 minutes.
- After 5 minutes have passed, uncover the pot and throw in your eggplant, broccoli, and bell peppers. Cover the pot again and simmer for another 10-15 minutes. At the end of it all – the vegetables should be fork-tender and that’s when it will be ready to be served.
- Garnish the entire pot with the rest of the lime juice and a generous sprinkling of cilantro. Serve with as much jasmine rice and sriracha as your heart desires.
Sending out happy eating vibes your way!