Tag Archives: Curry

World Palate Recipes: Sweet and Spicy Pumpkin Vegetable Curry

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The fall season is almost here, leaves are changing colours and pumpkins are abundant! Soon Halloween and the pumpkin carving fun will be upon us. Pumpkins come both with orange and green coloured skins. They are rich in fiber and vitamin. Being versatile, pumpkins are easy to cook up many cuisines from savoury to sweet recipes, be it soup, curry or even desserts!

pumpkins

Pumpkins. Courtesy: Wikimedia commons /pumpkins

Just yesterday, I attended a ladies meet. There was plenty of home made food, laughter and non stop chatter. Amidst the fun we exchanged some recipes and enjoyed the delicious pumpkin curry made by our hostess. Crunchy skin and roasted seeds added texture to the sweet, spicy curry.

Sweet and Spicy Pumpkin Vegetable Curry

Pumpkin curry with roasted seeds

Pumpkin curry with roasted seeds

Ingredients:

350 – 400 gms of orange pumpkin (keep the skin)

2-3 medium size onions

1-2 green chillies

salt, water, oil as desired

For Gravy:

50 gms of khus khus seeds

50 gms dessicated coconut ( fresh preferable)

2 tsps. sesame seeds

1 inch ginger

3-6 garlic cloves

For Tempering:

1 spoon cumin seeds (roasted for full flavour)

1 tsps. turmeric powder

curry leaves (optional)

coriander leaves for garnish

roasted pumpkin seeds (remove outer skin)

Pumpkin vegetable ingredients

Pumpkin vegetable ingredients

Method:

Wash and cut the pumpkin into small cubes with skin intact, remove the pith and seeds. Keep the seeds aside on paper, later roast them in oven or heated pan and cool. Keep aside.

Chop the onions, garlic, ginger, chilli and coconut and grind into fine paste. Lightly roast the sesame seeds and khus khus. Cool and powder them.

Heat 2 big ladles of cooking oil in heavy bottom pan or wok. Splutter the cumin, add turmeric powder and curry leaves. Add fresh paste of onion -ginger and lightly roast till soft brown, the strong aroma fills the kitchen – Beware! Add the seeds paste and some water to keep mixture from browning.

Pumpkin cut in cubes

Pumpkin cut in cubes

Add the cubed pumpkin, salt and just enough water to cover the curry mixture. (if you wish add a pinch to sugar…to bring out the sweetness). Cover, gently cook the curry, till pumpkin is just tender and bit crunchy.

Take off the gas stove, pouring cooked curry into desired dish. Garnish with chopped coriander, roasted seeds that add to the crunchy texture.

Enjoy this delicious curry with contrasting flavours. Serve with rice or Roti /Naan / Pita bread.

Pumpkin Curry garnished with roasted seeds

Pumpkin Curry garnished with roasted seeds

For another Pumpkin recipe see here.

All content and images copyright Veena S. (2013 -2016) http://www.walktomarket.wordpress.com. Please see copyright disclaimer

 

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World Palate Series – Thai Green Curry

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World Palate Series

Thai Green Curry

This popular Thai curry is usually a soup dish. Coconut milk and water forms the thick base and variety of vegetables, meat or fish float in it. In contrast, Indian curries have a base of puree of lentils mixed with ground spice. As a tourist, I had fun attending a Thai cooking class. Firstly, we visited the local market and introduced to variety of herbs, spices and pastes. In class we pounded, cut and cooked. Lastly, we  we sat down ‘Thai style’ to enjoy our culinary adventure.

Thai herbs and ingredients

Thai herbs and ingredients

Thai Green Curry (Kaeng khiaw – waan kai)

Ingredients for paste:

  • 7 fresh green chillies chopped finely
  • 2tsp chopped garlic
  • 2tsp chopped shallots
  • 1tsp chopped lemon grass
  • 1tsp chopped galangal (type of strong ginger)
  • 1/2tsp chopped kafir lime peel
  • 1tsp chopped turmeric pieces
  • ½ tsp roasted peppercorns
  • 2tsp roasted cumin and coriander seeds
  • ½ tsp. salt to taste
  • ½ tsp. light soya sauce (or shrimp paste) Optional

Vegetables of choice could include – small brinjals with green skin, snap peas, broccoli florets, red bell pepper and chunks of cabbage and baby corn.

Method:

Put peppercorns, coriander seeds and cumin seeds in a mortar and pound well. Add remaining ingredients and pound further. And shrimp /or soya sauce and blend all together. Our chef noted that Thai household ladies gather in the kitchen or backyard to pound pastes. Jokingly he added, either they share recipes, but if sharing unpleasant family matters, the pounding resounds stronger! However, on festive occasions, many hands lighten work!

 

Put oil in a pan on low heat and add green curry paste and bring to simmer, add coconut milk to stop burning and stir till fragrant. To dilute thick coconut milk add 1/3rd part water. Add vegetables and cook gently. Add some water if required. Do not make very thin. Add remaining coconut milk, kaffir lime leaves and stir occasionally. Season with sugar and salt and (fish sauce – optional). Sprinkle sweet basil leaves on top and turn off heat. Garnish with diagonally sliced red chillies. Serve with hot rice.

Decorate your table with some fresh orchids. Serve food with traditional wooden ladles.

          Thai Green Curry – Home style

Thai Green Curry - Vegetarian

Thai Green Curry – Vegetarian

Somehow a similar Indian Sindhi curry comes to mind. The gravy base though is made of roasted gram flour whipped in yoghurt. Popular Indian vegetables like drumstick and okra are simmered in it. I tried making some and it tasted great.

http://sindhirasoi.com/2008/02/10/sindhi-kadhi/