I originally bought this adorable little pumpkin just to casually sit in my room and make me happy. Then I found a Curried Pumpkin recipe and decided to put my pumpkin to better use.
I love curry. I only learned to make it this year and I don't believe I've perfected it but it's still one of my favourite dishes. I usually use a standard curry powder and add in vegetables, ground meat or chicken, and potatoes or rice. Today, however, I incorporated pumpkin into my curry.
What you'll need:
- 1 small onion, finely chopped
- 1 tsp. chopped ginger
- 1 cup finely chopped tomatoes
- 1 tbsp fenugreek seeds
- 1 tsp garam masala
- salt to taste
- 1 lb pumpkin, seeded, peeled and cubed
- 1/2 cup vegetable broth
- 1 green chili pepper, finely sliced
- Seed, peel and cube pumpkin.
- Heat the grapeseed oil in a skillet over medium high heat. When the oil is hot, add the chopped onion and ginger and cook for 2 mins.
- Stir in the chopped tomatoes, fenugreek seeds (I didn't use these), garam masala (I made my own, follow link), and salt and cook for 5 mins.
- Add the cubed pumpkin (I used a small one and it was enough), vegetable broth and chili to the skillet. Bring everything to boil, then reduce the heat to low. Cook until the pumpkin is tender, 15-18 minutes. Serve the curried pumpkin over rice.
It was SO yummy! I added ground beef for some protein as you can see. I made it a little too spicy but it was delicious nonetheless!
All photos taken by me. Recipe from Metro Ottawa newspaper.