Pumpkin Curry

So, R, as promised, here is the post on Indian food!

We had had a pumpkin at work. I drew a cute face on him, and had a sign next to him that said "Ask me about pumpkin ice cream!" Well, a couple of days ago, I noticed that he was falling in on himself at the top. (I had previously noted that the stem was turning purple with mold :-\) So, at the recommendation of a coworker who clearly thinks faster than I, I chopped the pumpkin in half, and cubed the usable parts of him. This sat in my fridge for a few days.

Last night, I was to have a cards night, and I had every intention of cooking that pumpkin. But cards night got cancelled (Mister and I have had a few late nights in a row, and weren't up to hosting), and I made pumpkin curry for a comfy night in.

Ingredients:
pumpkin
onion
shallot
olive oil
coconut milk
chicken stock
carrots
parsnip
spices

The pumpkin was already cubed, so I just cut off the rind. While I had the knife out, I also chopped a red onion, and a shallot. Heating olive oil in a large frying pan, when it was hot, I threw in the onion and cooked until the onions were translucent. At that point, I threw in the pumpkin. I fried the pumpkin for probably close to 20 mins, turning regularly with a spatula. Some of the pieces got the most beautiful caramelizing on them.

When the pumpkin was fried to my liking, I poured in the contents of a can of light coconut milk, probably 3 c. of chicken stock, the shallots, chopped carrots and parsnips, and my spices. I used two bay leaves, cumin, coriander, paprika, turmeric, cinnamon, salt and pepper. I let this reach a boil, then let simmer (with a lid) until the veggies were cooked through -- perhaps an hour and a half (I took a nap and let Mister handle it from there :-P).

When the veggies were the proper consistency, I made a pot of rice, and we served the curry over rice. It was very tasty.