Put that pumpkin to work!

Curried Pumpkin Recipe

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: 



  • 3 tbsp. grapeseed oil
  • 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


Directions: 


  •  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.

1 comment

  1. This looks delicious - can't wait to give it a try!

    Kate xo petite-adventures.blogspot.ca

    ReplyDelete

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