PUMPKIN CURRY
From midgelet 16 years ago- 20 minutes to make
- Serves 8
Source: Rain Adkins who posted her adaptation on a veggie group. Combo of great flavors. Great use for leftover pumpkins!
Ingredients
- About 2 cups fresh pumpkin or winter squash shopping list
- 1/2 yellow onion, diced or sliced shopping list
- 8 or so cherry tomatoes, halved shopping list
- 1/2 large red bell pepper, chopped shopping list
- 1/2 small or 1/3 medium rib celery, minced shopping list
- Fresh red chiles to taste, minced shopping list
- 1 clove garlic, minced (optional) shopping list
- 1 c. TVP ( textured vegetable protein ) shopping list
- OR- 1/2 lb. crumbled firm tofu shopping list
- 1/2 can coconut milk shopping list
- 1 can Swanson's veggie broth if using TVP shopping list
- 1 tsp. turmeric shopping list
- 1 Tbsp. Patak's mild red curry paste - shopping list
- OR- 1 rounded tsp. curry powder,or to taste. shopping list
- 2 tsp. mustard seed, preferably brown or black shopping list
- 2 Tbsp. vegetable oil (NOT olive!), very preferably w/a few drops shopping list
- dark (Asian-style) sesame oil added shopping list
- salt or soy sauce to taste shopping list
- OPTIONAL: For a Thai hint, 1 tsp. basil and 1 tsp. lime juice shopping list
How to make it
- Microwave pumpkin till soft.
- Let cool just till you can handle it, and peel and chop.
- Meanwhile, if using TVP, place in a bowl or large cup and add broth to cover, plus about 1/2".
- Let sit to reconstitute.
- Heat oil in a large skillet with a cover or splatter shield.
- When hot but not smoking, add mustard seeds and turmeric and stir. In a minute or so the seeds will start to change color and pop like tiny popcorn; cover quickly or they go allover the place.
- In maybe 30 seconds, when the popping has almost stopped, uncover and add all veggies.
- Saute till all is tender.
- Add all remaining ingredients, stir well and heat through.
- Adjust seasonings and serve with rice or pita bread.
- This is even better if you let it cool a bit before serving.
- Good cold or at room temperature too, and reheats fine.
- Note: The red curry paste is MUCH better than powder--rich, mellow and a bit tangy from the tamarind.
- My note: I'd use olive oil in the recipe for sure!
The Rating
Reviewed by 4 people-
Sounds delish!! Thanks, and HIGH FIVE :+D
chefelaine in Muskoka loved it
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wow, this sounds great! Good use for those left-over pumpkins.
juels in Clayton loved it
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Sounds good, just not a fan of tofu. I guess I can leave that out or sub something else. But, does sound quite good! Thanks, high 5
dmajor in Slidell loved it
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