Allstonian in the Boston board suggested that I post up my pumpkin curry recipe, so here it is. Hope you enjoy it, and if there are questions then please do ask!
13.5 fl oz can coconut milk
2 cups water
2 lbs pumpkin. Jarrahdale is best. Queensland blue is also good for this recipe. Can also substitute hubbard squash, but reduce to 3 dried pears to compensate for extra sweetness.
2 onions, sliced
9 cloves garlic, minced
2 tsp turmeric
1 tsp cumin
1 tsp coriander
1/4 tsp black pepper
1/4 tsp cinammon
1 tsp ground ginger
4 small hot red peppers, finely sliced
gee or a neutral oil (peanut, for example) for frying
1 1/2 tsp garam masala
8 - 10 curry leaves
4 dried pears, chopped
1 1/2 tsp salt
Prepare the pumpkin by cutting into halves and roasting in an oven at 350 degrees for 20 minutes or until soft enough to easily shell and cube but NOT so soft that the pumpkin is falling apart.
Add gee to frying pan. Fry cumin, turmeric, and coriander, pepper, and cinammon for a few seconds. Add onion and pumpkin, and fry until onion starts to soften.
Add water, coconut milk, garlic, ginger, curry leaves, and red pepper to pan. Bring to a boil, lower heat, and simmer, uncovered, for 15 minutes. Add chopped dried pear, and continue to cook until pumpkin is soft, about 15 minutes.
Add garam masala and salt, stir, simmer 3 more minutes, and serve.