Happy Halloween!
I finally came up with a costume on Thursday, and thankfully I had all but one small piece already in my possession, so I am easily set for tonight. It might be less “inspired” than I’d like, but it’s just one evening, after all. As an ex-stylist [oops, there's some personal info], this holiday can be a dream – or a nightmare. I hope to see more of the former throughout my wandering this evening, as New York can be an interesting place to be [just as long as I go nowhere near the village - once is enough for that experience].
Anyway, we’re here for food, right?
In honor of the holiday, I thought I’d share a couple pumpkin-infused meals I’ve enjoyed this week. This was my first time roasting an actual pumpkin, and I have to say that I have a newfound respect for my dad’s ability to carve one of these. Chopping that innocent-looking orange sphere required some severe arm strength [thank you, chaturangas].
After winning the war with the use of an excessively-sized cleaver, I roasted the pumpkin for 45 minutes in a 425 degree oven. Half the flesh was then pureed, and the other half put to use in a perfect autumn salad, which included:
- beet greens
- baby spinach
- one large roasted beet, sliced
- roasted pumpkin
- chickpeas
- evoo
- maple syrup
The season at its very finest. [Beet greens are a lot like Swiss chard; I had never tried them before this week, but they may become a household staple].
And then I made curry, because nothing tastes better when it’s dark and damp outside.
pumpkin curry for one
- 1/2 T coconut oil
- 1/2 c sweet onion, chopped
- 1/2 t curry powder
- 1/4 t coriander
- 1/4 t cumin
- 1/8 t ground ginger
- 1/8 t cayenne pepper
- 1 c cauliflower florets
- 3/4 c okra, chopped
- 1/2 c chickpeas, cooked
- 1/2 c milk [I had almond on hand]
- 1/4 c pumpkin puree
- salt and pepper to taste
Heat oil in medium pot. Sauté onion until soft; add garlic; sauté another minute. Add spices; sauté about 30 seconds, until fragrant. Add cauliflower, okra, chickpeas, milk, and pumpkin. Stir well to combine.
Bring to a boil; lower heat and simmer, covered, about 15 minutes, until vegetables are coooked and some liquid has been absorbed. Stir in salt and pepper to taste.
My sister said she could smell how tasty this was from the hallway outside our apartment. That’s usually a good sign.
I hope you all enjoy your day of dress-up, and if you’re outside the US, simply enjoy your weekend!
What is your favorite use for pumpkin?
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Pumpkin curry?? Holy yum!
I love pumpkin pie
Once again – everything looks DELISH! The salad… the curry… yum!
Love you!
Happy Halloween! I’m curious about the costume
Lovely curry. I will be trying that out with sweet potatoe puree next!
I love good old fashion pumpkin pie.
xoxo
Maggie
favorite use for pumpkin…oats
and i love making a sauce out it with coconut milk and curry on pasta, so so good!
have a great day lovie
xx
Eliza
A pumpkin curry cooked in coconut oil sounds delicious! Looking forward to seeing pictures of your costume!
MMM, that pumpkin curry looks fabulous! My favorite use for pumpkin is mixing it in oatmeal or baking it into something delicious.
i love pumpkin just plain roasted in the oven! it gives the pumpkin the most amazing aroma! hmm
i love the curry you made out of it though. your beets also look really good. i love beets but hate the canned stuff. do you make them from scratch?
Neela,
Definitely, I can’t do the canned ones either! I roast them whole, skins on in a dish with about 1/2″ of water. Cover the dish and put them in a 450 degree oven for 45 mins to an hour (until they’re easily pierced with a fork). Then the skins peel right off. Steaming would be less time intensive, but I really like the flavor of roasted beets. I usually do an entire bunch at once, and then they’re in my fridge for the week.
That curry looks delicious. I’ll have to try it. I bet the cauliflower tastes good in it. I normally don’t love cauliflower but curry is usually good for it.
I like my pumpkin in pancakes!
Love beet greens! This curry dish of yours sounds just delicious too
My fave use for pumpkin these days is in pumpkin cookies topped with cream cheese and pumpkin butter – that reminds me that I need to make these again soon!
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