Autumn has many kinds of pumpkin dishes. Beyond the pumpkin pie, spice it up with an Indian curry dish over rice, minus the pie.
कद्दू करी
/kaddū karī/ (Hindu)
Serves 4
1 1/2 quarts (1,50 l) seeded, peeled; cut into 1 1/2 inch (about 3,5 cm) chunks of pumpkin (optional: use any orange squash) = about 3 pounds (135o g) pumpkin
3 Tbs. (45 ml) olive oil
1 onion, cut in half, and cut again into half-moons
1 or 2 green minced chilies or small can of green chilies
1 cinnamon stick
6 dry bay leaves (Tie the ends together, easier to remove later.)
6 dry bay leaves (Tie the ends together, easier to remove later.)
1 tsp. (5 ml) each: turmeric and cumin seeds or powder
14 1/2-ounce can (400 g) coconut milk
1 cup (240 g) roasted cashews
1 Tbs. (15 ml) organic lemon juice
steamed rice (basmati, brown, or white)
A. Cook the rice as directed.
B. Prepare the curry:
1. Fry the chunks of pumpkin in a fry pan with the 1 Tbs. (15 ml) oil over medium-high heat.
B. Prepare the curry:
1. Fry the chunks of pumpkin in a fry pan with the 1 Tbs. (15 ml) oil over medium-high heat.
2. Brown half the pumpkin chunks, about 6-8 minutes.
3. Transfer to a bowl
4. Repeat with 1 Tbs. (15 ml) with the remaining chunks.
5. Transfer to the bowl.
6. Sauté the onions in 1 Tbs. (15 ml) of oil.
7. Transfer half to a bowl. Leave the rest in the frying pan.
8. Add chilies, cinnamon, and bay leaves to the onions. Cook about 2 minutes.
9. Add turmeric and cumin seeds or powder for about a minute.
10. Add all the pumpkin chunks and coconut milk.
11. Bring to a boil, then cover and reduce to a simmer until the pumpkin is tender, about 5-10 minutes.
12. Stir in the cashews and lemon juice.
13. Remove the bay leaves before serving.
13. Remove the bay leaves before serving.
C. Serve:
1. Add rice to a bow.
2. Pour the curry-pumpkin on top.
3. Add the extra onions.
1. Add rice to a bow.
2. Pour the curry-pumpkin on top.
3. Add the extra onions.
-modified "Sunset" October 2011
