Pumpkin Curry (In A Pumpkin!)
Campfires Make Everything Better.
This recipe can be done as easily in an oven as over the campfire, but as we all know, campfires make everything better, so I recommend doing it that way. A live fire adds extra complexity to the flavor, which really takes this simple dish over the top!
PREP TIME
20 minutes
|
COOK TIME
60 to 90 minutes
|
YIELD
4 Servings (Plus extra roasted pumpkin)
Ingredients
1 medium Japanese pumpkin (a.k.a. kabocha squash) just small enough to fit inside of your dutch oven.
1 4 oz tin of yellow curry paste
1 13.5 oz can of coconut milk
16 oz vegetable broth
About 2 cups mixed vegetables
Cooked rice, cilantro, and lime wedges for serving
Directions
Start by getting your campfire going or pre-heating your oven to 350 degrees.
Cut a wide hole around the stem of the pumpkin and scrape out the insides and seeds, leaving only the firm pumpkin flesh.
Mix together the curry paste, coconut milk, and vegetable broth.
Place the pumpkin inside of your dutch oven and fill with the curry mixture. Place the lid or some aluminum foil over the top. Push the fire to one side and place the dutch oven right next to the fire, or place the dutch oven inside your preheated oven. If you are using a campfire, make sure to rotate your dutch oven about a quarter turn every 10 minutes to make sure your pumpkin is cooking evenly.
While your pumpkin roasts heat or cook your mixed vegetables. I like to either sauté them in a skillet until they are just starting to soften or let them cook in a foil pack over the fire.
When the pumpkin is done roasting the flesh will be easily pricked with a fork, but not mushy. When it is done, remove it from the fire/oven and add the vegetables.
To serve the curry, spoon out the curry and vegetables, making sure to scrape down the side of the pumpkin to add spoonfuls of delicious pumpkin in each bowl. Serve with rice and top with cilantro and a squeeze of fresh lime.
Notes:
Cooking time varies depending on heat source and size of pumpkin. Start checking for doneness at around 45 minutes.
You will end up with more pumpkin than you will likely eat with the rest of the curry. This is a good thing! Use the soft flesh in any savory recipe you would need pumpkin puree for. My favorite is to use it for pumpkin pasta sauce!