Yellow Curry of Pumpkin

We still have a few pumpkins left over from last years crop, so I cut one open the other night.  It was in perfect condition even after nearly 10 months of storage, and it was a good feeling that we still had some of this yummy vegetable even as we grow the new crop.

On to the curry.  This is a simple veggie recipe that I found in one of the many cookbooks that I have, that I thought I would give a try because we had all the ingredients and it looked quick to cook.

So into the garden.  As you can see in the picture above, I had to venture into the trifid patch to pick some green beans that were required for the dish (click to enlarge the pano photo).  Tip: If you make the browser large enough, you can see most of the east side of our yard.  Those new pumpkins vines sure are growing large!  It was a bit of a struggle but I managed to collect the required amount of lazy housewife beans with out stepping on too many potential pumpkins.  I chose the smaller ones that were tender with the smallest seeds in the pod.  However, there are so many pods that I have left most to grow large for the seeds.

The pumpkin was taken from this table.  It is the Queensland blue (top centre).  There are only two left now, and still in good condition.  They should last for another few months yet, unless we eat them of course.

Now that I had the main ingredients, I went inside and prepared the meal.  Here is the recipe.

Yellow curry of pumpkin with green beans and cashew nutsServes 4 

1 can of coconut cream (don’t shake the can)
3 teaspoons yellow curry paste
125 ml (1/2 cup) of vegetable stock
500 g (1 lb 2 oz) pumpkin (any kind), peeled and diced
300 g (10 1/2 oz) green beans (any kind), trimmed and cut in half
2 Tablespoons soy sauce
2 Tablespoons lime juice
1 Tablespoon brown sugar
40 g (1/4 cup) cashew nuts, toasted
Steamed rice to serve 

Open the can of coconut cream and spoon the thick stuff from the top of the can into the wok, and heat until boiling.  Add the curry paste, then reduce the heat and simmer, stirring for about 5 minutes, or until the oil begins to separate.
Add the remaining coconut cream, stock and pumpkin, and simmer for 10 minutes.  Add the green beans and cook for a further 8 minutes, or until the vegetables are tender.
Gently stir in the soy sauce, lime juice and sugar.  Garnish with cashew nuts and serve with steamed rice.

It should look something like this.

The taste was sensational.  It was so different than the normal Indian curries that I normally make, which is what it tasted like before I added the soy and lime juice.  The flavour difference after the addition was remarkable.

Anyway, this recipe is going on our regular list, that is until the green beans run out of course.

Just love being ‘almost vegetarian’!

Comments

  1. says

    Hi Gavin,
    That looks wonderful! How great to be able to “shop” from your garden! I am still trying to figure out how to do more with our backyard and very limited growing season. I am looking forward to my sister moving here to her acreage. She has an amazing green thumb and seems to be able to garden anywhere. I will have her teach me some of her garden wisdom. Right now I go to the farmers market and source out produce as local as possible to can and preserve. It will have to do for now.
    Cheers,
    Barb

  2. says

    Hey Gavin do you think I can substitute at a later stage in the cooking, the coconut cream for sour cream? We do that often in curries but usually they’re adding the coconut cream later on…

    either way it looks delish!

  3. says

    That looks so yummy and easy to make. Did you know that you can eat the tender pumpkin runners? You peel the hairy bits off and lightly cook. Used every day in PNG.

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