Winter Vegetable Thai Pumpkin Curry in Roasted Pumpkin Bowl

Creamy, spicy, and altogether pleasing, this winter vegetable curry will have you crawling back for more! And yes, you can eat the bowl too!

This Thai Pumpkin Curry is what I imagine Thanksgiving in Thailand would be like. Rutabagas, turnips, potatoes, brussels sprouts, carrots, and pumpkin are slow cooked in a pureed pumpkin red Thai curry sauce. A bunch of kale is added near the end for a pop of green and another layer of texture, then ladled with love into a roasted pumpkin bowl. The bowl is delicious and a tasty addition to the curry, but the curry can also be served in a bowl. The list of ingredients and vegetables is definitely not what people classically think when they see the words “Brussels sprouts” but I guarantee that after a morsel of this creamy spicy curry is tasted they will never crave sickly-sweet maple Brussels sprouts again! The roasted pumpkin bowl is highly recommended, however if your oven is like mine and you quickly run out of real estate when roasting winter squash, feel no shame in saving the fresh pumpkin and throwing a bit extra into the curry!

The curry sauce itself is composed of a homemade fiery red Thai curry paste that is a “dump and puree” procedure. Add to this fresh roasted pumpkin, and a half-and-half mixture of coconut milk and almond milk and puree some more. This sauce is very versatile, and would be at home in a spring Thai curry just as much as a winter one. Or use as a salad dressing, topping for a pasta dish (if you add some nutritional yeast you would have spicy Thai curry mac and cheese!), or leave it as is for a pureed soup. The almond milk cuts the richness of the coconut milk, making the curry sauce more flavourful and less rich. The vegetables you add are completely up to you – Winter, Spring, Summer, Fall, or whatever your freezer is bursting with! If you think it would taste good, throw it in! Once you have gathered, diced, and cut your desired veggies, they are quickly sautéed and then simmered in this curry sauce until al dente and delicious. If you are addicted to fresh greens like I am, add them in and stir until they are bright green and wilted just a bit. Sprinkle with some lime juice, cilantro, and serve with some Sriracha if you can take it! This is without a doubt my new favourite winter holiday meal. Step aside boring steamed squash and maple-syrup brussels sprouts – fiery red Thai curry is here to stay!

The full recipe is from Eric Tucker’s Millennium Cookbook (pg. 133-135), which has been prominently featured here previously. It is my go-to for something fancy or different, and always delivers fresh bold flavours and flavour combinations that I would have never dreamed up myself! So give yourself and your Brussels sprouts a treat and cook this delectable dish this year – save the maple syrup for dessert!

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