Thanksgiving Dinner: Thai Pumpkin Curry

I wanted to do something different for Thanksgiving as I’m a vegetarian and not a traditionalist. My love of Thai food and pumpkin knows no bounds. This dish turned out to be very yummy. Though next time, I’ll add some more spices as Jason and I prefer hotter dishes.

The original recipe is from Henry Krauzyk and his blog, World Food at Home.

Thai Pumpkin Curry

Ingredients:

2 cans of coconut milk (12 oz each)
Tofu (The original recipe has meat specifications)
3 tbsp yellow curry paste (I only had red curry paste, which I used and added 1/2 tbsp turmeric and 1/4 tsp cinnamon.)
1 tbsp palm sugar (I used cane sugar.)
4 tbsp tamarind juice
6 green cardamom pods (I used about 20 cardamom dried seeds.)
1 stick cinnamon
3 cups cubed sugar pumpkin
1.5 cups cubed potato
3/4 cup cubed carrots
1 frenched onion
1/2 cup roasted peanuts
Juice of half a lime
Chopped fresh cilantro and Thai basil

The easiest way to cut a sugar pumpkin is to first cut around the stem and pop it down into or out of the pumpkin. Then slice in half from pole to pole.

Next, I cut them into smaller chunks and then used a peeler to remove the skin. However, you can also use a knife to do this.

Place a large pan over high heat. Pour in coconut milk and bring to a boil. Lower to a simmer. Add tofu and simmer for 10-15 minutes.

Add the curry paste and stir until it dissolves into the coconut milk and tofu mixture. Simmer for 5 minutes.

Stir in sugar, tamarind juice, cardamom pods, cinnamon stick, pumpkin, potatoes, carrots and onions. Continue simmering for 15 to 20 minutes or until the vegetables are tender. I think I cooked mine for about 30 minutes.

Add peanuts to the curry and mix well. Continue to simmer for 5 minutes. Add lime juice and chopped cilantro/basil. (I left out these steps, mostly because I forgot.)

Serve with jasmine rice.