By Diana Hsieh
A few days ago, I threw together a rather yummy pumpkin coconut curry with ground beef for dinner. It was so easy and so tasty that I had to write up the instructions.
- 1 tbsp coconut oil
- 1-2 large onions
- 1 pound ground beef
- 1-2 cups roasted fresh pumpkin, flesh only, puréed
- 1 tbsp curry paste (or to taste)
- 1 can coconut milk
- salt to taste
Add the pumpkin, coconut milk, and curry paste. Allow to simmer for a few minutes to reduce the sauce and blend the flavors. Salt to taste.
It makes about four servings, and I served it in bowls. It doesn't look like much, but we enjoyed it!
A note about the roasted pumpkin:
In the fall, I buy, roast, and freeze fresh pumpkins, so that I can use them in cooking throughout the year, as I did here. If you don't have any on hand, I'd recommend some other suitable vegetables, rather than canned pumpkin. You might try some other puréed squash, like acorn or butternut. I imagine that mashed baked yams or puréed carrots would be tasty too.
To roast and freeze pumpkin, here's what I do: I line a cookie sheet with foil and grease that with a bit of coconut oil. Then I slice the pumpkins in half, remove the pumpkin seeds, place them face down on the cookie sheet, and cover them tightly with foil. I cook them at 325 F for 75 minutes, then remove the foil and bake for another 30 to 45 minutes, until the flesh is soft. After they cool, I scrape the flesh of the pumpkin from the rind. I put that into 1.5 cup containers, then freeze them for later use.
So to make this recipe, I just had to thaw and then puree some already-roasted pumpkin. (I puréed with my trusty hand-held blender.)
As for other changes, you could easily increase the ground beef to 2 pounds, as well as add other kinds of vegetables. You could switch to chicken or hunks of beef. The possibilities are endless!