How do you feel about pumpkin? I think it is a great vegetable to eat during autumn, as it has such a warm taste and looks so cosy. (Yes, I do like my food to look good, call me crazy.) Anyway, although I like pumpkin, I do think its sweetness can be overwhelming and needs to be balanced out with other flavours. Like the spices in this pumpkin curry do!
You know, I have this thing that happens to me every autumn. When the days get shorter and colder, I always suddenly feel the need to eat pumpkin. So I find myself a nice, bright one and take it home, all the while making great plans about what to cook. And then, when it comes to the actual slicing, peeling and dicing, I remember why I don’t eat pumpkin more often. It really is rather tough to do! Even now as I’m typing this, my arm is still a bit shaky. And I am used to lifting bales of hay, mucking stables and grooming horses, so my arms are rather strong, I’d thought.
Somehow pumpkins are just too strong for me, apparently.
So, that is why, every year after that first pumpkin, I move on to buying it pre-diced. Until somewhere around Christmas or in the next year, when I had forgotten about all of that, and do the same thing again. I just can’t seem to get it into my system.
Anyhow, my efforts were worth it, because this pumpkin curry turned out delicious! It is a great meal to eat on cold, stormy autumn days, as it will definitely make you feel all warm and restored again.
Autumn-coloured pumpkin curry (serves two)
- One small pumpkin, diced (or store-bought pumpkin chunks, about 300 grams)
- Two medium carrots
- One onion
- One heaping tablespoon of curry paste (choose one that fits your preference in spicy-ness)
- One can of coconut milk OR a nice chunk of solid coconut cream and half a cup of water
- Salt to taste
- Optional: a can of chickpeas
- If you venture to tackle a whole pumpkin, slice, peel and dice that first.
- Then, wash and dice the carrots and peel and dice the onion.
- Set the veggies aside and heat a pan over medium to high heat.
- When hot, bake the curry paste for about a minute, it is okay to let it burn a bit.
- Add in the onions and let them bake along for a few moments, until they get a little soft.
- Now add in the pumpkin and carrot, mix with the curry paste and then add the coconut (in whatever form you choose).
- Stir so that everything is mixed well, reduce the heat so that you get a nice, soft simmer and put the lid on.
- Leave to cook for about fifteen minutes, stirring occasionally. When the carrot is soft enough for your taste, you can put in the chickpeas if you want those.
- While the chickpeas warm up, you can season the curry with salt to taste.
- And when all that is done, there is nothing left to do but eat!
- Serve with rice, noodles or naan bread.