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Pumpkin Curry for a Halloween Treat

It is the time of year of gourds. We eat them, we carve them, we see them all around.

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They guard our doors like sentries.

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In my household we enjoy their flavors in all types of recipes.  Thanks to a favorite food blog of mine – veggiebelly – I happened upon this amazing recipe of pumpkin curry. 

You can use any orange fleshed gourd – whether it be pumpkin or squash.  I chose – not because I was already sick of pumpkin – but because of its sweet orange thick flesh – the kabocha squash. 

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If you want less of a work out – choose pumpkin or another softer squash – because the kabucha is a bit hard and caused me great frustration to skin, cut and cube. But alas, I succeeded from sheer will.

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The first step of this recipe is actually to make your own curry powder.

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Start by toasting whole coriander, fennel, and cumin together with ground tumeric and chili  pepper.  After a light toasting grind the spices in a coffee/spice grinder and you will have your curry powder.  It is easier than you think as long as you have the spices lying around. 

Curry Powder

2 Tbsp whole coriander seeds

1 Tbsp cumin seeds

1 Tbsp fennel seeds

1 Tsp ground red chili powder

1/2 Tsp ground tumeric

Step 1: Place all the spices in a large pan (big enough that they can be in a thin layer).

Step 2: Cook the spices over medium-low heat.  Stir them often and cook until they turn color and emit a nice scent.

Step 3: Let cool and grind in a coffee/spice grinder. 

Congratulations you have your own curry powder.

Now that you have your curry powder it is time  to make the actual recipe.  Start by heating a couple tablespoons of oil in a large pan or wok.  Once the oil is hot add black mustard seeds, cumin seeds and curry leaves. 

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Heat all of these until the mustard seeds pop and the curry leaves emit a nice savory aroma.  Now it is time for your onions, garlic and curry powder. 

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Follow the browning of all of the above with your pumpkin/squash and two cups of water to simmer until soft.

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Roughly 20 minutes or so later you will have soft squash and its time to add the coconut milk and spinach.  Simmer for a little bit longer then enjoy.

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Pumpkin Curry

Curry powder recipe above

4 cups of cubed squash or pumpkin (1 medium squash or pumpkin)

2 cups water

1 cup coconut milk

1 package of frozen spinach or 3 cups tightly packed fresh

2 Tbsp canola oil

1/4 Tsp black mustard seeds

1/4 Tsp cumin seeds

6-8 curry leaves

1 diced medium onion

4 minced garlic cloves

Step 1: Heat the oil and add the mustard seeds, cumin seeds and curry leaves.  Cook until the mustard seeds pop and a nice scent emits from the cumin and curry.

Step 2: Add the onions and garlic and cook until the onions brown – then add all of the curry powder you made and stir.

Step 3:  Add the 4 cups of cubed squash and stir until the squash is covered in curry spices – then add the 2 cups of water and bring to a boil.  Once boiling reduce heat and cover -cook until the squash is soft. (15-20 minutes).

Step 4:  Once the squash is soft add the coconut milk and return to a boil – then add the frozen spinach or fresh spinach.  Cook until fresh spinach wilts or if using frozen when the mixture returns to a boil.

Serve with quinoa and enjoy – Happy Halloween!

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