Skip to main content

Coconut Beef Curry in a Pumpkin


When R told me he was inviting some classmates over to work on a project after school, I knew they would be ravenous at some point in the evening. But, as it was the middle of the week, I also knew that I didn't have a lot of time to make dinner when I got home from work. So, I picked a meal that I could do mostly ahead of time and just heat up for serving. 

The carrots, celery, and zucchini additions are not traditional, but I wanted more veggies in the dinner. And I figured that serving in a pumpkin was a kinda cool thing to do! 

Ingredients makes one curry-filled pumpkin 
(I doubled it for my hungry crew)

Coconut Beef Curry
  • 2 lbs beef, cut into bite-sized cubes
  • freshly ground salt
  • freshly ground pepper
  • 1 t chili powder
  • 1/2 t ground turmeric
  • 6 T unsalted butter, cut into 2 T chunks
  • 1 large onion, peeled and diced (approximately 1-1/2 C)
  • 1 C diced carrots
  • 1 C diced celery
  • 1 T grated ginger
  • 3 garlic cloves, minced
  • 1 T garam masala (my homemade version included in this recipe)
  • 1 t chili powder
  • 1 t cumin
  • pinch of cayenne pepper
  • 3” stick cinnamon
  • 1 C tomato sauce
  • 1 C chicken stock
  • 1 T chili paste (optional)
  • 1 C cubed zucchini
  • 1 C coconut cream

Pumpkin
  • 1 organic pumpkin, cleaned with seeds reserved for another use
  • 1/2 C white wine or water
  • Also needed: heavy baking sheet

For Serving
  • steamed rice

Procedure
Pumpkin
If you are doing this ahead of time, bake the pumpkin, then let it cool and refrigerate it until you're ready to finish making the dish.

Preheat oven to 350 degrees F. Cut off the top and scoop out the seeds. Set the seeds aside for a different recipe. Place the pumpkin on a heavy baking sheet and pour 1/2 C liquid in the bottom. I used leftover white wine, but you can use whatever you have on hand. 


Put the pumpkin in the oven and roast for 45 minutes. The pumpkin should be slightly softened but holding its shape. 

Coconut Beef Curry
In a large mixing bowl, massage the salt, pepper, 1 t chili powder, and turmeric into the beef cubes. Let stand for 15 minutes.

In a large pot, cook the onions, carrots, celery, ginger, and garlic in 3 T butter until softened and the onions begin to turn translucent. Add in the remaining butter and melt. Stir in the garam masala, chili powder, cumin, cayenne, and cinnamon stick. Cook until fragrant.

Add the beef to the spiced paste and brown until cooked through, approximately 10 to 12 minutes. Pour in the tomato sauce and chicken stock. Add in the chili paste, if using. Whisk to combine. Stir in the zucchini. Simmer for 10 to 15 minutes - until the sauce is beginning to thicken. Pour in the coconut cream, whisk to combine, and simmer until that is thickened to your liking.

To Finish
Preheat oven to 350 degrees F. Pour out the wine from the pumpkin and fill it with your curry. Place the lid back on your pumpkin and place it in the oven. Roast for an additional 30 minutes. The pumpkin flesh should be easily pierced with a fork.


Serve hot with steamed rice on the side. Let diners know they can scoop out some of the pumpkin flesh with their dinner. The pumpkin added a nice sweetness to the spicy dish.


I paired this with a Pét-Nat from Donkey & Goat for December's #WinePW event. Stay tuned for those tasting notes and thoughts.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa