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Harvest Curry Pumpkin Bowl

What you need: 

2 small pumpkins (about 2 1/2-3 pounds each)
olive oil, as needed
1 small onion, chopped
4 cloves garlic, minced
1 tablespoon curry powder
2 teaspoons cumin
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
salt, to taste
dash cayenne pepper
1 cup water or broth
1 large red potato, chopped small
2 cups mushrooms, chopped
1 1/2 cups bite-sized green beans
2 tomatoes, chopped
1 large red pepper, chopped
1 (14 ounce) can coconut milk
20 leaves fresh basil, cut into strips

What you do: 

1. Preheat oven to 350 degrees F. Stat by washing your pumpkins really well since you're going to be eating the skin too. Cut a hole at the top just like you would if you were making a jack-o-lantern. Scoop out all the slime and seeds and scrape the interior walls off as best you can. (Reserve seeds if you are going to roast them).
2. Pour some olive oil into your hands and rub the inside and the outside of the pumpkin well, covering every spot including the lid. Place pumpkins on cookie sheet and place in oven. Bake for 50 minutes, rotating every 15 for an even roast.
3. For curry, saute the onion in some olive oil until it sweats. Add the garlic until it becomes fragrant. Stir in dry seasonings and toast for 30 seconds. Pour in broth, potatoes, and mushrooms. Cook until the mushrooms become soft, about 7 minutes. Pour in all other ingredients, except basil.
4. Simmer on medium low until the pumpkin timer sounds, longer if all the veggies aren't cooked. When the timer goes off, stir in the basil so it will stay bright in flavor. After 50 minutes in the oven, you should be able to pierce the pumpkin's flesh with a fork with some resistance.
5. Ladle the curry mixture into the pumpkin bowls and place back in the oven for another 10 minutes to infuse the flavors (leave the lids out of the oven at this point to keep their structure intact). After 10 more minutes in the oven, you should be able to push your fork through easily. Gently place on serving plate and garnish with optional roasted pumpkin seeds.
There is no way you and your guest will be able to finish the whole thing, but you'll be eating out of a gourd; how impressive is that!?
Source of recipe: I looked up stuffed pumpkin recipes and was so bored with what I found, so I created this!

Preparation Time: 
10, Cooking time: 1 hour 20 minutes
Cooking Time: 
1 hour 20 minutes
Servings: 
2

SO HOW'D IT GO?

This is an amazing dish! I have made it for many family members, and they all loved it. I get requests from them now. Thank you for sharing. I have also found that depending on the size of the pumpkin you can easily make this for more than two people. 

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This sounds delicious! I'm going to try it with tofu instead of mushrooms. I'll post pictures if it turns out well.

When I was making this I wished I had tofu but I was out.  I considered garbanzo beans too but the roasted seeds added enough protein for what I was craving.  Happy cooking!

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This sounds delicious! I'm going to try it with tofu instead of mushrooms. I'll post pictures if it turns out well.

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asjkfhsehcj i am making this.  :o

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This looks so awesome for Thanksgiving! TY!

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