This is a guest post from Gen at North Coast Gardening
This year for Halloween I tried something a little different. Instead of carving a cheap, fibrous jack-o-lantern pumpkin, I opted for a medium size sugar pumpkin instead so I could re-use it after carving for pumpkin curry!
This required that I carve my pumpkin on Halloween itself, and that I only leave it outside for the duration of trick-or-treating. Once the raiding marauders went home to eat candy, I brought my pumpkin inside and made curry.
This is one of the simplest dishes to make, and could totally be done in a slow-cooker if you prefer. The hardest part is carving the hard outer skin or shell off your pumpkin, the rest is just checking and tasting every so often.
You need:
a six-pound sugar pumpkin
2 cans coconut milk
Yellow curry (powder, paste, or fresh, to taste. If you want to make one from scratch, use the freshest (preferably whole) ingredients you can find. It goes something like this:
9 part turmeric
3 parts cumin
3 parts ginger
6 parts coriander
3 parts black pepper
1 part Cardamon
1 part nutmeg
1 part cinnamon (cassia)
habanero to taste
Optional ingredients: (I love the simplicity of pumpkin curry with just pumpkins, but if you like a more chunky curry, go for it)
potatoes, carrots, ...
