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.