Pumpkin Curry

26 September

With the cusp of fall most people are filled with the anticipation of the upcoming football season, planning their lives around tailgates, and perhaps even turning to sites like this one for game time recipes. I, on the other hand, become once again infautated with pumpkin, anxiously awaiting the arrival of the Pumpkin Spice Latte at Starbuck’s, the drink that christens the season. That’s not to say that I haven’t grown to like football too, at least the events surrounding it.  And so I frequent bars to watch the games yelling “Go Deacs” and “War Eagle” while furiously shaking friends’ “lucky shakers” and earning more points on my Passport Card. Then I stare blankly at the screen plotting my next taste of pumpkin until it’s all over and the fate of the night is decided.

Last fall I was lured in my a multitude of new pumpkin treats, but one that particularly caught my attention was William Sonoma’s Pumpkin Curry. Now I am a loyal fan of Curry Simple, generally the peanut-esque Massaman variety, but this was a delicious substitute. I found it to be lighter than most curries with just a light hint of pumpkin.  Anyway, you can use the same recipe using Curry Simple’s pre-made mix while you wait anxiously for William-Sonoma to bring the pumpkin back.



Pumpkin Curry

3 carrotts (sliced)

1 yellow onion (sliced)

1 package white mushrooms

1 small head of cauliflower (cut into florets)

1 rotisserie chicken (shredded)

1 package curry of choice

brown/white rice (to serve)

2 T vegetable oil



NOTE: You can also use chicken breasts, but it’s much more flavorful with a nice rotisserie chicken.



Steam cauliflower, or microwave in a bit of water for 4 minutes to save time. Heat vegetable oil in a skillet and saute carrots & onions until they begin to soften. Add mushrooms, cauliflower, chicken, and curry and simmer for 15-20 minutes. It’s as simple as that!



There you have it – a make at home Thai supper all your own. I served mine over this Kashi brown rice pilaf I had in the cabinet, but I also recommend trying coconut rice which I had and fell in love with at my favorite Thai restaurant near the North Shore in Hawaii. To make coconut rice you can simply follow the instructions on the package of white rice subbing half of the water with coconut milk. Don’t forget to toast up some cashews and shredded coconut to top it off!