Fall food!

With an Asean twist!

Yes! You heard me right. Despite pumpkin is a very Western thing especially during the Fall (Autumn) to Winter, this orange coloured fruit (?) vegetable (?) is one of my family's all time favourite!

But like my other posts

We always twist it and divert it from the traditional recipe and turns out we loved it!

And it is also really simple to make! Pumpkin curry!

There are 2 approach to make it:

• Make it a vegan dish from the start
• Turn an existing leftover curry sauce into a vegetarian version

(We always go for option 2 so that we will never waste our curry!)

As I have mentioned in the past when I was introducing the all time curry base, I mentioned that curry actually taste better the longer it is reboiled,

Therefore, when the original curry taste is already quite salty with the meat protein, after consuming the protein and carbs (potatoes), the leftover curry sauce (which is the yummiest) can be "reprocessed" with another set of fresh ingredients.

Except fish curry

which totally throws off the taste

I just so happened to acquire baby pumpkins for other purposes (supposedly to make a pumpkin puree experiment for the Fall but never got to it) and I have decided to turn those yummy chunks into a non tradition way of enjoying "spicy stew"

Unless it is organic produce, I usually will cut the skin off to reduce any pesticides going into the curry (no matter how clean I washed from the outside with special vegetable wash)

Because pumpkins are a lot softer vegetable compared to potatoes, it is always better to chop into large chunks and by the time it is boiled and cooked, it will not turn the whole curry into puree.

We used the leftover pork curry sauce that was frozen for later use (yes you can do so), and added the pumpkins in with slightly additional 1/2 cup - 1 cup of water to see its consistency.

If the curry is too thick, the bottom might burnt in the pot

And there you go! Simple as it is, one curry can turn into various versions.

Do take note that because of the pumpkin, the curry will become sweeter than its usual Umami saltiness.

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If you do not fancy sweet based pumpkin curry, another really great vegetarian version would be okra (aka ladies fingers) with / without Eggplant

These beautiful vegetables will suck in all the taste from the curry, making every bite full of flavour!

So what do you think?

Would you give this a try? Either from scratch or using the leftover of another curry soup / sauce?

Please do bear in mind, I have never tried it with Rendang dried curry base to do this, it may turn out nice too, depending on each person's preference.

Until then

Stay happy and healthy!