Saturday, October 15, 2011

Pumpkin Curry with Coconut Milk, Sauteed Greens with Still More Coconut

Here's a second pumpkin curry.  Tempeh paired well with pumpkin and spices, but a) we overcooked the stew and the pumpkin turned to mush, and b) I would have liked a more sour element in it to cut some of the gooey/sweet/meaty tastes and textures--tamarind? lemon?

The greens were sauteed in oil with mustard seed and cumin seed, garlic and onion, and unsweetened coconut.

Pumpkin Curry with Coconut Milk (2)

onion, chopped
garlic, minced
cumin, toasted and ground
cinnamon, ground
cayenne pepper or fresh chilies
tempeh, cubed
pumpkin/squash, peeled and cubed
coconut milk + water
salt and more cayenne, to taste
tamarind paste? or lemon juice?

1. Heat oil in a large skillet.  Add onion and cook several minutes, then add garlic, spices/chili, and tempeh and cook until tempeh is slightly browned.
2. Add pumpkin and liquid, reduce heat, cover, and simmer until pumpkin is tender.
3. Season with salt, cayenne, and maybe tamarind or lemon.


janet @ the taste space said...

I didn't know you could overcook tempeh.. that sucks. I've always wondered whether it would be nice to grate it into stews.

If you are not coconut/pumkin'ed out yet, you may really like this one:

Julia said...

oh no, i misspoke! the pumpkin got overcooked and turned into puree; the tempeh was just fine. i'll change the wording.

and that stew looks great! :)