Pumpkin Curry

From: Chef #1241932

On Apr 28, 2009

I used Trader Joe's 1/3 reduced coconut milk and the curry/tumeric flavor was too overwhelming. I added some sugar to make it edible. Definitely not like Osha's Pumkin Curry, which I love!

From: Tia Mouse

On Oct 6, 2008

Thank you, Sackville. We enjoyed this one. We did brown cubed boneless/skinless chicken breast in the pan before adding pumpkin & onion, and next time we will add the mushrooms at the last minute (to retain more texture.) We will also add carrots at the point of the onions, and include snow peas, baby corn and possibly water chestnuts at the end with the mushrooms. Finally, we'll 1/2 the turmeric and double the curry powder (maybe even use a curry paste). Thanks for helping us get our curry feet wet!

From: Chrissyo

On Apr 9, 2003

Hey Sackville Girl!! We had this dish with your Dal recipe # 52325. What a wonderful meal we had. I must say that the sauce was so yummy and the coconut milk thickened it up nicely. I followed your recipe to the letter. My daughter who loves curries but as long as they aren't to hot, just adored this one. We decided to keep this recipe as a regular on our weekly menus. We have a pumpkin vine growing in our back yard so you can be assured that we will be using this recipe alot once the pumpkins start to ripen. If you have any more lovely recipes like this one hanging around please post them. cheers Chris

From: Chef #302958

On Sep 9, 2006

Thanks for sharing this recipe, Sackville. It turned out to be very tasty. I made a few variations due to pantry limitations: habaneros instead of red & green chilies, added a couple of cardamom seeds, no turmeric available so chopped up a fresh tomato and threw it in for colour, served over rice with mango chutney and fresh sliced cucumber. What you've provided here is a great curry base which isn't lmited to pumpkin as the main ingredient - I bet it would work smashingly with potato, cauliflower, chicken, or anything else that takes our fancy. Thanks again!