Request for pumpkin curry recipe

[Derekthefox]

I have several large pumpkins on my plot, so I thought at least one or two could be used to make a base curry sauce that can then be frozen. Does anyone have any excellent recipes that I can use, bearing in mind that I envisage making a few gallons of this sauce . . .

All suggestions appreciated !

Derekthefox 

[tim]

Why 'curry' it?

It has other uses?

"Freezing Pumpkins
Freezing is the easiest way to preserve pumpkin, and it yields the best quality product. Select full-colored mature pumpkin with fine texture. Wash, cut into cooking-size sections and remove seeds. Cook until soft in boiling water, in steam, in a pressure cooker, or in an oven. Remove pulp from rind and mash. To cool, place pan containing pumpkin in cold water and stir occasionally (So Easy to Preserve 1999). Pack into rigid containers leaving headspace, and freeze."

Or open freeze cubes - like courgettes?

[Derekthefox]

I have so many, curry is just one of the options available, so I thought it would be worth doing a large panful . . .

[Doris_Pinks]

This is great............thanks Tim!!! 

http://www.mamtaskitchen.com/recipe_display.php?id=10074

[flowerlady]

hey people

have just found this site. SO many choices!!

http://www.astray.com/recipes/?search=pumpkin+curry

[Derekthefox]

Wow flowerlady, that is just brilliant!

Hmmm, might just start at the top and work my way down . . .

Thank you so much 

Derekthefox 

[flowerlady]

Hi Derek,

I'm still reading, don't know where to start first!!  Glad could be of help

[sammyd]

My friend made me a pumpkin and aubergine curry and it was one of the tastiest meals I've ever had.

I can't find the recipe but i will try and find it. i just remember you had to make your own fresh tai curry paste- fry it then add the vegetables and then some coconut milk.. mm

think i1i'll make some myself.

[flowerlady]

Oh Wardy know what you mean.

Love to cook, and love the whole eating experience, smells tastes, exotica.

And OH the waistline!!  Isn't it hell!!

[flowerlady]

oh Wardy!   

buy a bicycle 

mine is a really old red & white thing with white wall tyres, with a beat up basket on the front - looks great overflowing with home grown veg when cycling home from the lottie, much to the envy of the locals 

[beejay]

I know this isn't a pumpkin curry sauce as you were requesting but it is a delicious recipe which I thought I would share.

Red Lamb Curry with Pumpkin & Coconut

15ml oil
600g cubed leg of lamb
225g chopped red onion
125g creamed coconut
10ml red Thai curry paste
2.5cm peeled & chopped fresh root ginger
225g peeled pumpkin
60ml mango chutney

Fry lamb over high heat until browned. Add onion & fry for 5-10 min until softened.  Pour 600ml boiling water onto coconut & leave til' dissolved. Add curry paste & ginger to pan & cook for further 1-2 mins.  Add coconut liquid, bring to boil & simmer for 30mins. Cut pumpkin into thin wedges & stir into pan with chutney & simmer for further 30 mins or til tender.Garnish with basil & fried red onion rings.

[Derekthefox]

Just dragged this baby back from the lottie, ready to make the curry sauce. Judging by the heft, close to half a hundredweight, but it felt three times that by the time I had carried it home 

Derekthefox

[ellkebe]

Derek, looks just like the two I have ripening on the doorstep (pumpkins that is - not the beer - unfortunately ).  Son got very excited and button-holed them for Halloween as they're soooo much larger than any we've ever managed to buy.  But then the plant gave up the ghost so I'm hoping they'll last to October.  I usually do the carving but can't face these monsters, so OH will have to have a go.

[Derekthefox]

Well I certainly hope I enjoy it now after all the effort. Lots of people stood and stared as I wobbled along with this thing on my shoulder. I think there were just surprised by the size of it !

Derekthefox

[Beryl]

That's a whopper - just in case you want another curry recipe here is mine.

350 (12 oz) diced pumpkin without skin
3 tablespoons (45 ml) veg. oil
3 garlic cloves chopped
1 teaspoon fresh ginger grated
1 fresh hot green chilli deseeded and chopped
1/2 teaspoon ground tumeric
1 and 1/2  teaspoons ground coriander
1/2 teaspoon cayenne
Juice from 1/2 lemon
400g tin tomatoes chopped.

Heat oil in large pan and sytir-fry the garlic, ginger, chilli and spices with leomon juice to make a paste. When the paste is browned add pumpkin, stir it around to absorb the oil and paste. Stir in tomatoes.
Stir gently to mix, bring to boil cover and simmer for 10-15 mins. If too liquid remove lid and boil rapidly until sauce has thickened.
Serve with rice.

Beryl.

[Derekthefox]

Thank you Beryl,

I will just increase all those quantities by about a factor of 25 ... 

Derekthefox

[Derekthefox]

Yes I have to be very careful with curry, because I am the only one who likes it spicy, so what is mild to me, is inedible to others ...

I liked red dwarf too. I had all the series on my computer at one time.

Derekthefox

[Derekthefox]

Well the first potful is on the stove as I speak ...

Two gallons of a tasty pumpkin based sauce, but it has only used half of the pumpkin.

So I have 10 and a half pumpkins still to process ...

Help !

Derekthefox

[Derekthefox]

Right all finished, awaiting freezing, I blitzed the sauce with the 'strimmer' to blend it at the end, it is rather delicious ! I reckon if I do the same again, then that will be a years supply, for we eat loads of curry.

I think repeat the exercise with a tomato and pepper sauce for pasta, and we will be fed for life ...

That will leave nine more pumpkins ...

Derekthefox

[supersprout]

You'll just have to get a bigger freezer D!