Pumpkin curry

[Guest guest]

This is one of my favorite dishes, and while it looks fancy, it's

actually very easy and fast,

maybe half an hour. I've tinkered with it over the years, and it's

finally just like I want it.

The ingredients list can be made simpler if you want, but please don't

leave out the coconut

milk. And don't worry with chopping stuff neatly--just whack it up

fast.

 

TVP is textured vegetable protein. By itself, it tastes a bit like

plain Life cereal, and it adds

a lovely nutty taste and hearty texture to recipes. It's also very

cheap if you buy at a bulk-food

or healthfood store, since 1 pound of TVP makes about 4 pounds of good

substitute for

ground meat.

 

-Begin Recipe Export-

QBook version 1.00.14

Title: KILLER PUMPKIN CURRY

Keywords: main dishes, favorites, squash

 

About 2 cups fresh pumpkin or winter squash

(the cut-out bits of a large jack-o'-lantern may be enough;

if not, give it big ears. )

1/2 yellow onion, diced or sliced

8 or so cherry tomatoes, halved

1/2 large red bell pepper, chopped

1/2 small or 1/3 medium rib celery, minced

Fresh red chiles to taste, minced

1 clove garlic, minced (optional)

1 c. TVP (lovely nutty taste!) -OR- 1/2 lb. crumbled firm tofu

1/2 can coconut milk

1 can Swanson's veggie broth if using TVP

1 tsp. turmeric

1 Tbsp. Patak's mild red curry paste -OR- 1 rounded tsp. curry powder,

or to taste. The paste is MUCH better than powder--

rich, mellow and a bit tangy from the tamarind.

2 tsp. mustard seed, preferably brown or black

2 Tbsp. vegetable oil (NOT olive!), very preferably w/a few drops

dark (Asian-style) sesame oil added

Salt or soy sauce to taste (salt version's prettier, soy version's tastier.)

OPTIONAL: For a Thai hit, 1 tsp. basil and 1 tsp. lime juice

 

Microwave pumpkin till soft. Let cool just till you can handle it, and

peel

and chop.

 

Meanwhile, if using TVP, place in a bowl or large cup and add broth to

cover, plus about 1/2 " . Let sit to reconstitute. (Drink rest of broth

while

you work--it's great.)

 

Heat oil in a large skillet with a cover or splatter shield. When hot

but not

smoking, add mustard seeds and turmeric and stir. In a minute or so the

seeds

will start to change color and pop like tiny popcorn; cover quickly or

they go all

over the place.

 

In maybe 30 seconds, when the popping has almost stopped, uncover and add

all veggies. Saute till all is tender.

 

Add all remaining ingredients, stir well and heat through. Adjust

seasonings and

serve with rice or pita bread.

 

This is even better if you let it cool a bit before serving. Good cold

or at room

temperature too, and reheats fine.

Source: Rain Adkins (my take on a classic)

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Rain

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[Guest guest]

Oops, forgot--1 heaping tsp. fresh chopped or grated ginger -OR- 1 tsp.

powdered.

> -Begin Recipe Export-

> QBook version 1.00.14

> Title: KILLER PUMPKIN CURRY

> Keywords: main dishes, favorites, squash

>

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