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When cooked, pumpkin becomes sweet and makes the perfect partner for fiery chilli and warm spices such as cumin and turmeric. Despite its quick cooking time, this dish has a rounded flavor. Serve as a vegetable aside to meat and fish dishes or by itself with steamed basmati rice or flatbreads and maybe an accompanying salad.
CHOW note: We tried this recipe with dried, grated, unsweetened coconut (available in health food stores), and it was delicious. Do not use sweetened shredded or flaked coconut.
Beverage pairing: Finding the perfect wine to pair with curries can be daunting, because the spices will clash with many wines containing too much tannin. And because of those same spices, high alcohol levels are also to be avoided. An off-dry Chenin Blanc from the Loire Valley will not overpower this dish and also pairs very nicely with the sweet/earthy pumpkin component. Try the 2005 François Pinon Vouvray Cuvée Tradition.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...