FoodPrints, the educational program of Snail of Approval recipient FRESHFARM, gets DC public elementary school students excited about growing, preparing, and enjoying fresh, local, healthy foods. What better recipe to celebrate all three – fresh, local, and healthy – than a pumpkin curry? We’re smack dab in the middle of winter squash season, which generally runs from October to December. Pumpkins are nutrient-packed, providing a healthy dose of Vitamins A and C and potassium, not to mention dietary fiber. And they are unquestionably delicious and versatile, as the star ingredient in recipes ranging from pie to this hearty, savory curry. This recipe appears in our November 2018 newsletter.
- 1 lb pumpkin or butternut squash
- 2 Tablespoons unsweetened coconut
- 2 cloves garlic, crushed
- 1/2 medium sized onion, finely chopped
- 1 teaspoon olive or coconut oil
- 1/4 teaspoon whole mustard seeds
- 2 curry leaves if available (or use 1 tsp curry powder)
- 1 teaspoon coriander powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1 teaspoon salt
- 1 oz. creamed coconut (this is not the same thing as coconut milk!)
- 1/2 cup hot water
Peel and remove the seeds from the pumpkin or butternut squash. Cut into 2 inch cubes.
In a heavy bottomed frying pan, over a low heat toast the coconut until lightly browned. Put the garlic, onion, and toasted coconut into a blender and grind into a smooth paste.
In a pan heat the oil, add the mustard seeds and cook covered on a low heat until the seeds sputter. Add the curry leaves, spices, and salt.
Add the coconut paste and the pumpkin to the pan. Lastly add the creamed coconut and the water, bring to a rapid boil.
Cover and simmer for 10-15 minutes. Serve with rice.