Hey everyone! I know it’s been a while. We’re just trying to get to know our little man so I haven’t been spending any time in the kitchen aside from making myself some toast. I was planning on taking this time all along, what I wasn’t planning was for little man to come 3 weeks early so I don’t have as many recipes ready to share as I hoped. I did however happen to make this yummy curry in the days before he came. It’s quick, easy, creamy and the use of the pumpkin makes it the perfect pasta for fall.
As much as I love sweet pumpkin recipes like this or this, I really enjoy using pumpkin in savory dishes as well. It’s a nice change of pace. I’ve found that the deep earthy flavor of curry pairs very nicely with pumpkin. And because I like dishes with a little kick I add a little garam masala to the mix too. If you find that curry powder is enough spice for you feel free to leave out the garam masala.
JessietJanuary 18, 2012 at 5:19 am
I am amazed! I had developed a nearly identical recipe in my head to use up copious amounts of fresh pumpkin. In searching, I found your recipe. The only change I will make is to use a longer, wider pasta (perhaps tagliatelle) and add some roasted pumpkin cubes to the top before serving. Hmmm, I think some roasted pumpkin seeds on top of that would look pretty, too, don’t you?
ChrisNovember 21, 2011 at 8:15 am
Made this Sunday. Was sooo good! It went great with a pumpkin ale!
Jenn's Food JourneyNovember 18, 2011 at 3:47 am
Des, I’m actually surprised to see you back and blogging so soon!! You are quite amazing!!
This sounds so deliciously good! I would love to have a plate of it right now.. i don’t care that it’s not even 5am yet!! :)
DesereeNovember 17, 2011 at 11:57 am
Hey Matt, thank you for catching that. I added it in now :)
MattNovember 17, 2011 at 11:31 am
Just wondering, how should the pumpkin be cooked and when should it be added?