I have professed my love for Fall and pumpkins before (check out my pumpkin carving and Pumpkin Waffles posts). This past weekend Michael and I went back to the Half Moon Bay area to pick pumpkins. We decided to skip the Pumpkin Festival and all the traffic/chaos this year.
We went Arata’s Pumpkin patch, a cute little place just south of Half Moon Bay on Highway 1. It was pretty busy, but not as crowded as the Pumpkin Festival would have been. We picked our pumpkins and smiled at all the cute babies running in the patch and climbing the hay bails. It got us excited to take our little pumpkin next year.
|The bump has started to appear
We each got a pumpkin to carve. Plus, we bought an extra little pumpkin and butternut squash to cook with later. I am not sure what to do with the butternut yet, but I knew the little pumpkin was destined for Thai curry. Roasted pumpkin adds another layer of flavor to a creamy and spicy curry. This is variation of my Yellow Vegetable Curry, trying to make it more authentic tasting. I decided to make it in the crockpot so it could have plenty of time for all the flavors to mend.
This recipe makes 4 servings.
Thai Pumpkin Curry
1 small pumpkin
1/2 tbs coconut oil
1 small white onion, chopped
1 half inch piece of ginger, peeled and minced
2 cloves of garlic
1 eggplant, chopped
1 yellow bell pepper, chopped
1 bunch of broccolini (normal broccoli is fine), cut into half inch pieces
1 large carrot (or 15 baby carrots), chopped
1/2 cup snap peas
1 can of coconut milk
4 cups water
1 tbs soy sauce
1 tbs curry powder
1 tsp turmeric
1 tbs Sriracha
1/2 tbs tamarind chutney (or paste)
Zest of one lime
Juice of one lime
1 bundle of lemongrass
3 cardamom pods
10 large basil leaves, chopped
6 mint leaves, chopped
Salt and pepper, to taste
Pre-heat the oven to 375 degrees.
Carefully cut the crown off the top of your pumpkin (see my pumpkin carving post for more details).
Now carefully cut the pumpkin in half.
Scoop out all the seeds and membranes.
Lightly spray the insides of the pumpkin halves with cooking spray.
Place skin side down into a baking sheet. Bake for 35-40 minutes, until soft and tender.
Set aside to cool.
Once cool, remove the meat from the skin (I suggest a small knife and just cut away the skin and rind).
Cut it into cubes.
Plug in your crockpot and set to low.
Add the coconut oil.
Once it is melted, add the onions, garlic, ginger. Let is cook for a minute.
Add the chopped eggplant, bell pepper, broccilini, carrots, and snap peas.
Pour in the coconut milk and water. Mix well.
Add all remaining ingredients, except the salt and pepper. Mix well.
Cover and cook until the veggies are soft, about 2 hours. You may need to adjust temperature and time for your crockpot.
Serve over jasmine rice. Garnish with basil, mint, and/or cilantro.
Tons of vitamins and flavor! I lovely fall dish.