Pumpkin Curry Recipe

Did you have a good Halloween on Monday? Halloween isn’t that big here in NZ. There are very few houses that decorated their outdoor with Halloween theme as compared to Christmas. Nevertheless, there are still some Halloween events that went on in some offices, cafe and restaurants.

Pumpkin is one of the decorations that you will see most during Halloween. It is also plentiful during this time as most grocers and supermarkets will be taking this opportunity to sell pumpkins. So do you have many pumpkins leftover from Halloween that you have no idea how to make use of it? I have a suggestion here for you today, that is to make it into a pumpkin curry.

I was being exposed to pumpkin curry through Peter Kuruvita’s cooking show long time ago. It never ever crossed my mine that I can cook curry with pumpkin. I had been using pumpkin to cook many different common dishes, such as soup, stir fry, mash, croquettes and etc etc just like most of you been doing. But just not curry! When I tried making it for the first time, I am totally sold.

The natural sweetness from the pumpkin blends really well with the spices and the creaminess of the coconut milk. And with an extra touch of tamarind juice balance up the whole dish bringing it up to a whole new level. This is a also a one pot meal that is easy any simple to prepare. It can also be prepared in advanced as it keeps well in the fridge for up to a few days. I will suggest cooking it the day before you serve to allow the flavours to fully develop. However, if you can’t resist it, you can serve it immediately too as it will taste good too.

To make this dish, I like to use a new variety from NZ, butterkin which is a crossbreed between a butternut and pumpkin. The size of the butterkin aren’t as huge as the pumpkin, and slightly smaller than a butternut. It has a smooth, light brown skin, ribbed but flat. Meanwhile the flesh has s very bright orange colour that makes the dish looks really vibrant and appetising too.

 

All photos, videos and recipes on CoasterKitchen are copyright protected. Please do not use the photos, videos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!


 

INGREDIENTS 
Serves 3 – 4

500 – 600g butterkin/ butternut/ pumpkin

5 cloves garlic
3 red chillies
1 shallots
1 stalk lemongrass
1″ galangal

1 tsp curry powder
1 cup thin coconut milk

3 star anise
1 tsp coriander powder
1/4 cup tamarind juice
10 kaffir lime leaves
1 tbsp palm sugar

Salt, to taste

1. Cut the pumpkin into medium sized cubes.

2. In a food processor, add in chillies, galangal, lemongrass, garlic and shallot. Grind them until it becomes a smooth paste.

3. Heat up a pot with cooking oil. Add in the spice paste and sauté for 1 – 2 minutes.

4. Add in curry powder, and continue to sauté until fragrant.

5. Add in coconut milk and bring it to boil.

6. Add in the chopped pumpkins and mix it well.

7. Add in star anise, kaffir lime leaves, ground coriander, tamarind juice and palm sugar. Mix well, and season with salt to taste.

8. Continue to simmer over low heat until the pumpkin are soft. Serve immediately.

*If you are cooking it a day ahead, reheat it again before serving.

Pumpkin Curry

  • Servings: 3-4
  • Difficulty: easy
  • Print

Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

Ingredients

  • 500 – 600g butterkin/ butternut/ pumpkin
  • 5 cloves garlic
  • 3 red chillies
  • 1 shallots
  • 1 stalk lemongrass
  • 1″ galangal
  • 1 tsp curry powder
  • 1 cup thin coconut milk
  • 3 star anise
  • 1 tsp coriander powder
  • 1/4 cup tamarind juice
  • 10 kaffir lime leaves
  • 1 tbsp palm sugar
  • Salt, to taste

Directions

  1. Cut the pumpkin into medium sized cubes.
  2. In a food processor, add in chillies, galangal, lemongrass, garlic and shallot. Grind them until it becomes a smooth paste.
  3. Heat up a pot with cooking oil. Add in the spice paste and sauté for 1 – 2 minutes.
  4. Add in curry powder, and continue to sauté until fragrant.
  5. Add in coconut milk and bring it to boil.
  6. Add in the chopped pumpkins and mix it well.
  7. Add in star anise, kaffir lime leaves, ground coriander, tamarind juice and palm sugar. Mix well, and season with salt to taste.
  8. Continue to simmer over low heat until the pumpkin are soft. Serve immediately.

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