It’s been rather chilly here in the Bay recently, and there’s nothing that will warm you up better than a bowl of warm curry. Especially, some spicy red pumpkin curry.
My pumpkin of choice is the Kabocha squash—also known as a Japanese pumpkin. It’s that dark green, squat shaped melon-like thing you’ve been seeing at the grocery store. It’s delicious. It’s flavor is much like a butternut squash, but 10x sweeter and much creamier in texture.
It works magically in this curry recipe because as the curry simmers, the pumpkin sort of melts away and breaks down and thickens the sauce. No cornstarch needed here.
I threw some cauliflower into the mix to add some crunchy texture amidst the rich creaminess of the overall dish. I also threw in a few red jalapenos as well, for a pop of color, and also because I like things to be nice and spicy. This curry is packed with flavor, mostly because I didn’t skimp on the aromatics—ginger, lemongrass, and chili. No I didn’t use the dried stuff, it is pertinent here to use fresh. And although you will end up with more lemongrass stalks than you can think of ways to use, the flavor is incomparable and totally worth it.