Pumpkin Curry. Yummy Vegetarian Dish

A few days before Thanksgiving, we went to Leisure Farms, and my kids each decorated a pumpkin. These were the little, pie or sugar pumpkins you can eat. I am not sure if you can eat the bigger ones most of us use for Jack 'o lanterns, but whenever I look up a recipe with pumpkin, they specify, not use the ones you carve. I asked my kids to choose which of their pumpkins was to be sacrificed. I am not so sure they realized I was going to cook with them. My son ran up first, with his round pumpkin.

I thoroughly washed the outside.

The kids had decorated the pumpkins with pastel crayons, so I washed the outside. Leisure Farms used to provide markers, but I really liked the ease of using the pastels. My daughter seemed to have any easier time, and despite asking me to draw his face, my son was able to scribble a little on his own. Plus, pastel crayons are a lot less messy. I did not have to worry about stained clothes. I also think regular crayons work quite well, if you do not feel like cutting out a traditional Jack 'o lantern.

I cut up the pumpkin into wedges, after I had scrubbed the skin. I removed the seeds, and pulp from inside. I lay the pieces down on a parchment lined baking sheet after rubbing them with olive oil. The oven was at 425F, and roasting the wedges took about 30 minutes, turning them once. I let them cool before removing the skin.

The recipe I picked was from the Bon Appétit website.

Pumpkin and Cashew Curry

Ingredients

2 tablespoons vegetable oil, divided

4 1/2 cups 3/4-inch cubes peeled seeded sugar pumpkin or butternut squash (from about one 1 3/4-pound whole pumpkin)

1/2 teaspoon black mustard seeds* (regular mustard seeds work)

8 curry leaves** (did not have these, but used some curry powder instead)

2 small red onions, cut into 1/3-inch wedges (one large red onion)

2 garlic cloves, chopped

1 tablespoon finely grated peeled fresh ginger (frozen ginger grates very well)

3 dried chiles de árbol (cayenne pepper)

3/4 cup unsalted roasted cashews

1 teaspoon ground turmeric

1/2 teaspoon ground cumin

1 1/2 cups canned unsweetened coconut milk

1 cup coconut cream

1/2 cup coarsely chopped cilantro plus additional for garnish

1 tablespoon fresh lime juice

Steamed basmati rice

Cashews, spices, garlic, ginger, coconut milk, and creamed coconut

Red onions, pumpkin, cilantro

Preparation

Heat 1 tablespoon oil in large skillet over medium heat. Add pumpkin and cook until golden, stirring occasionally, 8 to 10 minutes. Transfer to bowl.

Add 1 tablespoon oil to same skillet. Add mustard seeds and curry leaves; cook until seeds pop and leaves sizzle, 30 seconds. Add onions, garlic, and ginger. Sauté until onions are golden, 4 minutes. Add chiles, cashews, turmeric, and cumin; stir-fry 1 minute. Add coconut milk and coconut cream. Increase heat to medium-high. Boil until thickened, 2 minutes. Return pumpkin to pan; reduce heat to medium. Simmer until pumpkin is tender, 4 minutes. Stir in 1/2 cup cilantro and lime juice. Spoon over rice; garnish with additional cilantro.

http://www.bonappetit.com/recipes/2009/10/creamy_pumpkin_and_cashew_curry

Finished product, served with rice.

The kids refused to try this, but it was not too spicy. If your kids are adventurous enough, they might like the dish.

The second pumpkin has been promised to pumpkin cupcakes with chocolate frosting, as per my daughter's request.

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