Already a Honolulu Star-Advertiser subscriber? Log in now to continue reading.
Living in Hawaii, we don't get to experience the cyclical changes of the seasons. Yet, the air is definitely cooler, and the nights are longer.
And in the supermarkets, it is hard to ignore the abundance of orange pumpkins on display.
It is an apt time to serve a steaming hot Thai pumpkin curry on top of a scoop of brown rice or quinoa.
This recipe calls for the basic ingredients of Thai cuisine: ginger, turmeric, lemon grass, and, of course, coconut milk.
Directions:
Combine sauce ingredients in a blender and puree to make a smooth sauce. May be used immediately, refrigerated for a week or frozen up to 3 months.
In a deep skillet, warm oil on medium heat 1 minute. Add onion and cook 3 minutes, stirring frequently.
Add pumpkin, curry sauce and broth. Simmer 30 minutes.
Add coconut milk, stir well. Taste and adjust seasonings. Cook 5 more minutes.
Serves 2.
Approximate nutrient analysis per serving (not including to taste ingredients): 750 calories, 37 g fat, 23 g saturated fat, 0 mg cholesterol,
2200 mg sodium, 106 g carbohydrate, 14 g fiber, 31 g sugar, 20 g protein. Nutritional analysis provided by Joannie Dobbs, Ph.D., C.N.S.
The Buddhist Tzu Chi Foundation is an international nonprofit with a local office in Kaimuki. Its mission of community service includes the promotion of a healthy vegetarian lifestyle. To learn more, visit facebook.com/hawaiitzuchi or call 808-737-8885.