Arafura Pumpkin Curry Recipes

PUMPKIN CURRY WITH TOFU

Pumpkin Curry with Tofu image

After eating this squash curry so many times at Nicky's and Typhoon Thai restaurants here in Pittsburgh, I decided to try as many recipes for it as I could. This is what has come to be my special recipe for it. You may peel the pumpkin if you want, but it will fall apart way more easily. The rind will soften during the cooking process and it is perfectly edible. Plan to make jasmine or basmati rice with this recipe. Enjoy.

Provided by sophie

Categories Main Dish Recipes Curries Vegetarian

Time 1h15m

Yield 4

Number Of Ingredients 11

Ingredients

1 (12 ounce) package firm tofu
1 tablespoon canola oil
1 small Japanese pumpkin (kabocha squash)
4 ounces red curry paste, or to taste
1 (14 ounce) can coconut milk
½ teaspoon grated lime zest
1 tablespoon lime juice
1 tablespoon fish sauce
1 tablespoon white sugar
¼ cup Thai basil leaves
2 teaspoons chopped fresh cilantro leaves

Steps:

Wrap tofu in paper towels. Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid and paper towels. Cut tofu into 1-inch cubes.
Heat canola oil in a frying pan over medium-high heat. Fry tofu in the hot oil until golden on all sides, 10 to 15 minutes. Set aside on paper towels to drain excess oil.
Meanwhile, cut pumpkin into 3/4-inch cubes.
Place pumpkin in a large saucepan with enough water to cover and bring to a boil. Continue to boil until pumpkin is just cooked through, 3 to 5 minutes. Make sure the rind softens, but not to the point the pumpkin is falling apart. Drain pumpkin, reserving about 1/4 cup cooking liquid. Set pumpkin and liquid aside.
Heat a large saute pot over medium-high heat. Add curry paste and stir for 15 to 30 seconds, then add coconut milk and lime zest. Cook for 5 minutes. Add cooked pumpkin, tofu, basil, lime juice, fish sauce, and sugar. Bring to a boil; cook until the pumpkin is soft, about 10 minutes. If you feel there isn't enough curry liquid, add the reserved cooking water. Garnish with cilantro.

Nutrition Facts : Calories 351.6 calories, Carbohydrate 18.8 g, Fat 28.4 g, Fiber 2.4 g, Protein 10.1 g, SaturatedFat 19.4 g, Sodium 796.6 mg, Sugar 8.5 g

EASY INDIAN-STYLE PUMPKIN CURRY

Easy Indian-Style Pumpkin Curry image

This is a popular dish in Kerala, South India. It's made during the festivals and is an extremely nutritious and tasty preparation rich in antioxidants and vitamins. What's vital to the dish, however, is the process of frying the coconut in the end to season the dish. This imparts a unique flavor and aroma to this curry.

Provided by Asha N Basu

Categories World Cuisine Recipes Asian Indian

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

5 cups cubed fresh pumpkin
2 cups water, or as needed
1 teaspoon ground turmeric
salt to taste
½ cup grated coconut
3 dried red chile peppers
1 green chile pepper
2 tablespoons water, or as needed
1 teaspoon cumin seeds
1 tablespoon coconut oil, divided
2 dried red chile peppers
1 teaspoon mustard seeds
1 teaspoon skinned split black lentils (urad dal)
1 tablespoon grated coconut
6 fresh curry leaves, or more to taste

Steps:

Put pumpkin into a large pot. Pour 2 cups water over the pumpkin so the cubes are floating. Season pumpkin and water with turmeric and salt. Bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes.
Grind 1/2 cup coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water, and cumin seeds in a food processor until you have a paste; stir into the pumpkin mixture and bring again to a boil. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. Pour the curry into a large serving bowl.
Heat 2 teaspoons coconut oil in a small skillet over medium-high heat. Cook 2 dried red chile peppers, mustard seeds, and black lentils in hot oil until they sputter, 2 to 3 minutes; pour over curry.
Heat remaining teaspoon coconut oil in the skillet. Fry 1 tablespoon coconut in the hot oil until completely browned, 3 to 5 minutes. Pour atop the curry. Garnish dish with curry leaves.

Nutrition Facts : Calories 175.5 calories, Carbohydrate 16 g, Fat 12.6 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 10.7 g, Sodium 51.8 mg, Sugar 3.6 g

ARAFURA PUMPKIN 'CURRY'

Arafura Pumpkin 'Curry' image

This is a fridge emptying out concoction with a Thai type flavour. It is very mild and my toddler went beserk over the pumpkin cooked in this way. It's nice to hear a toddler ask for more!

Provided by Missy Wombat

Categories Curries

Time 30m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

500 g pumpkin, cubed
2 tablespoons grapeseed oil
1/2 teaspoon cumin
1/2 teaspoon coriander
1/3 teaspoon turmeric
1/2 teaspoon mustard seeds
1/3 teaspoon paprika
1/3 teaspoon cinnamon
1 onion, chopped
2 stalks lemongrass, cut into pieces big enough to find and fish out at the end
1 cube vegetarian chicken flavored broth mix, eg massel
1 cup water
60 g dry coconut powder
1/2 red capsicum, chopped into pieces
1/2 zucchini, small and chopped into small pieces

Steps:

Dry fry the spices in a wok for a couple of minutes before adding the oil and then the onion.
Saute the onion for a couple of minutes.
Add the pumpkin, the lemon grass and stir fry for a couple of minutes.
Crumble the'chicken' stock cube into the mix, and the coconut powder.
Add water and mix well.
Allow to cook for a few minutes so that the water slightly reduces and the pumpkin starts to become cooked.
Add the capsicum and zucchini and allow to cook until these are slightly tender.
Fish out the lemongrass or at least warn the family to fish out the lemongrass!
Serve with rice.

Nutrition Facts : Calories 233.1, Fat 14.5, SaturatedFat 1.5, Sodium 13.3, Carbohydrate 26.5, Fiber 3.8, Sugar 8, Protein 4.3

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