... Make Shortcut Pumpkin Curry!
The pumpkins we didn't carve for Halloween ended up staying on our front porch through Thanksgiving. When the Christmas decorations came out, I decided to put the pumpkins to good use with a spicy, creamy vegetable curry. I have made my own curry before, but didn't have all the spices on hand to do it this time around, so I took a shortcut, and used a Trader Joe's simmer sauce that had been languishing in the cupboard for a couple of months. Just between you and me? The jarred, shortcut curry was every bit as flavorful, and much less time consuming, as the homemade version.
Prep Time: 60 minutes (45 of which is baking time, don't panic!)
Cook Time: 20 minutes (or more, if you want to simmer slower and longer)
Ingredients: 8-10 (depending how many veggies you want to incorporate)
1 small pumpkin
1 small yellow onion
2 large carrots
Veggies of your choice (cauliflower, small waxy potatoes, green beans, chickpeas, broccoli, sweet potatoes, squash, etc.)
1 can coconut milk
1 jar Trader Joe's Thai red curry sauce
1 cups veg stock, or to taste
Cooked brown rice
To roast the pumpkin (a sugar pie pumpkin is best):
Preheat oven to 350. Slice pumpkin in half, and remove guts. Lay pumpkin halves face-down in a baking dish, and pour 2 tbsp water over each. Bake at least 40 minutes, until fork-tender, but not mushy. Remove skin from pumpkin halves and cut into large cubes. Set aside.
In a large, heavy bottomed pot or dutch oven, sautee the onion in 1 tbsp oil, then add veggies. Cook about 5 minutes. Add curry sauce and coconut milk. Simmer on medium/low until veggies are tender, then add pumpkin. Simmer about 10 more minutes. Add stock to thin sauce, or not (I didn't). Serve with hot, cooked brown rice as a main dish, or as a side dish with baked chicken strips, to curry-hating little ingrates who may or may not try a "no thank you bite," then declare it "too spicy!"
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