A friend posted a photo on Facebook featuring a pumpkin curry dinner made with pumpkins from his garden. The plate looked so fabulous, we immediately asked for the recipe. Turns out, it's readily available online and pretty easy to follow!
We've never worked with pumpkin, and Fresh Direct doesn't offer pre-cut chunks (as it does with other veggies). So we figured it'd be smart to get a few tiny pumpkins - easier to cut through with our non-professional knives. Well, once the pumpkin peeling/cutting process began, we kept thinking, "There has to be an easier way." Due to the pumpkins being so small, our large knife was cumbersome to maneuver around the curves, but our small knife was not good enough to cut through the skin. After a quick Google search, we discovered... there actually isn't more
than one way to skin a pumpkin. No kitchen shortcut tricks. You just
have to be patient. So, back to the cutting board we went for a tedious
process.
Though our inner New Yorkers were grumbling about inefficiency the whole time, it was definitely worth it in the end. Because once you have your pumpkin chunks the rest of the process is actually very quick and simple. Excluding the pumpkin peeling time, the whole meal probably took about 20 minutes to actually cook. We followed the recipe exactly, but used bok choy leaves rather than green beans. And the taste was fantastic!! :) Definitely reminded us of something we'd order at a Thai restaurant.
We will DEFINITELY be making this dish again - such a great vegetarian comfort food. But next time we might get larger pumpkins that would be less cumbersome to peel. Or, we might replace the pumpkin with butternut squash - Fresh Direct sells those in pre-cut chunks. ;)
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