There are two parts to this recipe: Baking the pumpkin, and then preparing the curry. For those of you who have never worked with fresh pumpkin, this is your chance to add a wonderful new flavor and texture to your cooking repertoires!
I found this recipe on Gluten-dairy-sugarfree.com and the author does a good job of explaining how to prepare the pumpkin – it might not be immediately evident, however, that you use only ½ of a medium-sized pumpkin for this recipe:
“To prepare the pumpkin, first I wash it and then I grab a heavy knife. Be careful here, as cutting any kind of pumpkin or squash is dangerous. Usually I remove the stem first, by scoring a circle around the edge with the knife, then giving it a good pull. Then begin at the top and work the knife down one side, then the other, always keeping a good grip on the side of the pumpkin that is away from the knife. Once you have cut the pumpkin in half, scoop out the pulp with the seeds and set it aside. Use a spoon to scrape the inside free of the stringy pulp.
“A medium-sized pumpkin is the perfect size to make both this pumpkin curry recipe as well as pureed pumpkin for baking. I use one half of the pumpkin for the curry and the other for the puree. For the stir-frying-half, I use a strong vegetable peeler to peel the outer skin off the pumpkin. You may have to cut it again in half to reach all angles. Once the skin is removed, I dice it up into one- or two-inch cubes. Place the pieces in a casserole dish. Preheat the oven to 375 degrees F and bake for about 45 minutes.”
“Now, for the pumpkin curry. While the pumpkin is baking in the oven, I start boiling some brown rice and chopping up some vegetables and tofu for the stir-fry. I use all vegan ingredients:
1 shallot, chopped
2-3 cloves garlic, pressed
1 small block firm tofu, cubed
1 medium zucchini, sliced
1 red bell pepper, julienned
1 bunch thai basil leaves
2-3 T sesame oil
1 t salt
1 can lite coconut milk
2 t curry powder (more or less, to taste)
Heat the sesame oil (I use 1/2 toasted sesame oil and 1/2 regular) in a large skillet. Add the tofu cubes, shallot, and garlic; toss until browned. Add the zucchini and bell pepper, toss for another minute or two. Add the pumpkin cubes, coconut milk, curry powder, salt and fresh thai basil leaves. Simmer for about 10 minutes, until thick and fragrant. Serve over brown rice.