Pumpkin curry
I am shocked how many people tell me that they buy only canned pumpkin and never cook pumpkin fresh. It’s easy to cook pumpkin in the oven. Just cut the pumpkin in half, scrape the center clean of seeds and strings, and bake the pumpkin on a cookie sheet until it’s tender. A big pumpkin will need up to an hour and a half in the oven at 325 to 350 degrees. When the pumpkin is done, let it cool. Then scrape the pumpkin out with spoon, leaving the empty pumpkin shell (and the seeds and strings) for the chickens.
Pumpkin is just too cheap and too nutritious not to use when it’s in season. It’s good for many things other than pies. Search the web, and you’ll get lots of ideas for recipes.
The pumpkin just came out of the oven.
4 Comments
How do you season that pumpkin shown on the plate? I’m just curious what you add to it to make it palatable. It sure has beautiful color.
I seasoned the pumpkin with curry spices and garlic. I don’t keep a wide range of curry spices, so I used a curry powder mix, some turmeric, cumin, and chopped garlic. The curry also has a potato and some canned tomatoes. I make curries a lot during the summer with fresh summer produce. I’m trying think of ways to make more winter curries. Curry spices have a lot of health benefits.
Sounds good. I’ll try some pumpkin with your suggestions. I’m quite fond of dry beans, especially garbanzos, and make hummus from scratch regularly. Recently, at an Indian restaurant, I had a side dish of garbanzos with curry seasoning, onions and some kind of sauce, reddish in color, that was just delicious. I’d sure love to find the recipe for that. Any ideas?
You and I must be among the few who make hummus from scratch. Nothing like it, with lots of garlic, and served warm! Hmmm. I’m not sure what that sauce might be. If you find out what it is, I’d love to know. I make lots of summer curries with summer vegetables, but I’d like to get in the habit of making more winter curries. Cauliflower curries well. For that matter, cabbage would probably curry well.
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