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Sunday, April 22, 2012

Pumpkin Curry

This recipe is from  I have tried several of her recipes and have loved them all - with my kids having mixed reviews.  But this recipe we all agreed on.   I have written it the way we cook it.  A few months ago we went out for Thai food and had pumpkin curry for the first time.  I loved it and have been playing with recipes since.  This keeps great for a day or two in the fridge.

Pumpkin Curry - Serves 8 generously

1 onion, chopped
2 cups carrots, chopped
1 15 oz can pumpkin puree
1 13.5 oz can unsweetened coconut milk
1 tsp cinnamon
1 1/2 lbs ground turkey
3 tsp chicken or vegetable boullion

Mix together in a small bowl:
2 tsp ground tumeric
2 tsp cumin
2 tsp salt
2 tsp ground black pepper
2 tsp ginger
2 tsp ground nutmeg

1. Take the small bowl of spices and divide it in half.  Put 1/2 the spices into a medium sized bowl along with the ground turkey.  Mix together by hand and form into small 1" meatballs.
2. Heat the oven to 400 degrees.   Put the meatballs onto a baking sheet and bake for 10 minutes until lightly browned.
3. In a large saute pan, heat 1 Tbsp oil.  Add onions and saute for 3 to 5 minutes.  Add carrots and rest of the spices.  Cook for 2 more minutes.  Add the pumpkin, boullion, cinnamon and cocount milk to the pan.  Stir well and bring to a boil.  Reduce to a simmer and gently add meatballs.  Heat thoroughly.
4. Serve over rice and topped with chopped green onion, or shredded coconut or cilantro.