Pumpkin curry
It’s pumpkin season. Hooray!
This is the year I had to actually roast one, not just get the puree from a can. I wanted to make something different than the usual pumpkin bread or the like.
I would like to introduce you to my version of pumpkin curry…also lovingly known as the orangest of orange curries.
So it started innocently with this little pumpkin. It was sliced in half, all it’s guts removed and then placed face down on a baking sheet.
Baked in a preheated oven for about 45 minutes until it was tender and left it to cool.
Then the fun part…peeling the skin off. Well, I thought it was fun.
Then this pumpkin got chopped up and ready to meet it’s other orange friends…
Two sweet potatoes. (Also appropriately chopped for the occasion.)
Even an orange cauliflower showed up for the party.
Where was I going with this?
Sorry I was hypnotized by the swirl of coconut milk and curry paste.
There’s all the orange veggies having a party in a pot. Making curry love. Ok, that’s creepy.
Some carrots were supposed to come to this party too but they may have been eaten on the way there.
Oh dear. I think it’s past my bedtime. I’m writing about vegetable parties.
Here comes the recipe!
Orangest of Orange Pumpkin Curry
1 roasted pumpkin innards
2 sweet potatoes chopped
1 head of orange cauliflower
2 Tbsp coconut oil
3 gloves of garlic, minced
2 cans of coconut milk
1/3 cup curry paste, or more if you like
1 cup vegetable broth
Heat oil in a stock pot over medium heat. Add garlic and curry paste and stir to combine for about a minute. Carefully add the coconut milk and then the vegetable broth and stir together. Add in the pumpkin. I decided to smoosh it in, but you could leave it as chunks if you preferred. Add in the remaining chopped vegetables.
Let simmer covered for about 30 minutes, stirring occasionally. When your veggies have softened, remove lid and simmer for 5 to 10 more minutes.
Serve over rice.
Hello September
Today was a beautiful grey day here in Los Angeles. While we didn’t have much of a summer, I’m ecstatic about the arrival of fall. Why? Because fall is the best. The best time to get baking away. And of course Halloween is just around the corner. I can’t contain my excitement.
With Labor day off, I wanted to spend some time in the kitchen. I made the Cauliflower and Mushroom Pot Pie from Veganomicon. This is the perfect recipe for the transition from summer to fall.
This pot pie is full of fresh fragrant vegetables with a good dose of spices. While the pot pie is leaning towards the heartiness of fall, the vegetables still have a hint of summer.
Check out all that cauliflower. This pie is packed with it. It cooks down to a soft and insanely delicious treat. It meshes greatly with the mushroom and other veggies.
The pie is topped with a biscuit like olive crust. The savory crust is salty and crunchy and a nice contrast to the soft veggies; all in all, wonderfully balanced. While this pot pie is fairly large, Shawn and I were able to finish it off in one sitting. It’s that good, and not overly filling.
Ok, now back to that giveaway. I couldn’t have made this pot pie without the help of my Dutch oven. Well I guess I could have but it wouldn’t have been nearly as simple. But let’s not kid around, these guys aren’t cheap. Cookware.com has offered to give a $70 gift card to one lucky reader (which doesn’t quite pay for a dutch oven, but would definitely make one affordable). The great thing is that you can buy anything on their site…or any of their affiliated sites, like AllModern.com or 200 other sites. That’s a lot of options.
All you have to do is comment on this post before midnight on September 13th. If you want another chance to win, follow me on twitter (and make sure to mention it in your comment). I’ll pick a winner at random when the giveaway closes. Good luck!
Update
And we have a winner! Congratulations to Meghan! She’s gonna get to go on a fancy shopping spree. Yay!
