I borrowed a copy of the Millenium Cookbook and found a great recipe for Pumpkin Curry with Asian Pear Chutney. I've borrowed this cookbook in the past and the recipes always look so complicated. But, this recipe look approachable and I had some buttercup squash all chopped up and ready to go in the fridge. The great thing about this recipe is the green curry paste made from scratch (and the vita-mix ground up the paste like a champ). It is so yummy! Here is a pic of the final dish:
The pumpkin is cooked and blended up into the sauce along with coconut milk. For the vegetables, I used more pumpkin, potato, carrots, green beans, and cauliflower. I par-boiled the vegetables because the recipe called for them to only cook for about 7 minutes and there just ain't no way a potato cube is cooking in 7 minutes at high altitude. In any case, I would recommend parboiling the vegetables for a few minutes (potatoes and carrots longer than the rest) to give them a head start. I served this over some brown basmati rice.
Psst. Here is the recipe (pages 134-135).
Lucky me, I have about some green curry paste leftover in the fridge for another meal!
Yum - that sounds great! I am yet to make my own curry paste from scratch, I should stop being so lazy!
ReplyDeleteWhat a beautiful dish!
ReplyDeleteHoly cow this recipe looks amazing. I'm so glad that I found your blog (thanks to twitter). I think I'll give it a go tomorrow night to celebrate the Fall Weather.
ReplyDeletei love curry...and pumpkin. must try this one out!
ReplyDelete[...] in the savory category, there is a mouthwatering Thai Green Coconut Pumpkin Curry at Beans and Greens, from a recipe in the Millenium Cookbook (linked from her [...]
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