Autumn's bounty inspires this unique and flavourful Pumpkin & Ginkgo Nut Sweet Curry. Imagine the comforting warmth of pumpkin, subtly spiced with aromatic curry powder, perfectly complemented by the surprising crunch and slightly nutty taste of ginkgo nuts. This isn't your typical curry; it's a delightful fusion of sweet and savoury, a perfect dish for a chilly evening or a special occasion. The creamy pumpkin puree blends seamlessly with the rich coconut milk, creating a velvety texture that will leave you wanting more. The addition of ginkgo nuts provides a delightful textural contrast and a subtle, almost pine-nut-like flavour.
This recipe balances the sweetness of pumpkin with the savoury depth of the curry spices, resulting in a harmonious and unforgettable culinary experience. For a step-by-step guide to creating this delicious autumnal dish, read on!
Tools Needed
- Mixing bowl
- Spoon
- Pot
Ingredients
- Lime: 2 heaped tablespoons
- Water: 2400 ml
- Pumpkin
- Coconut Milk: 1200 ml
- Pandan Leaves: 3 bundles
- Salt: 1 teaspoon
- Granulated Sugar: 200 grams
- Ginkgo Nuts
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Add 2 heaped tablespoons of lime to a mixing bowl, add a little water to dissolve, then add 2400ml of water and set aside for at least 1 hour.
- Peel, scoop out the seeds and insides, and cut into bite-sized pieces.
- Soak the pumpkin pieces in the clear lime water for 20 minutes to prevent mushiness.
- In a pot, combine coconut milk, pandan leaves, salt, and sugar. Stir until sugar dissolves, then simmer over low heat until well-cooked.
Step 2. Cook Pumpkin
- Bring clean water to a boil, add the pumpkin, and boil over high heat for 20 minutes. Check for doneness; if not cooked, continue boiling.
- Once cooked, remove the pumpkin and place it in cold water to stop the cooking process.
Step 3. Combine and Simmer Curry
- Add the cooled pumpkin and ginkgo nuts to the coconut milk. Simmer over low heat for 5 minutes to allow flavors to blend.
Step 4. Serve
- Turn off the heat, and serve the pumpkin and ginkgo nut sweet curry.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Use either white or red lime for the lime water.
- Choose a fully ripe pumpkin for best flavor.
- When using the lime water, scoop only the clear liquid; you can save the rest for other dishes.
- Adjust the amount of sugar in the coconut milk to your preference.
- Simmer the coconut milk over low heat to prevent boiling and breaking.
- If you don't have ginkgo nuts, you can use other alternatives such as young coconut.
Nutrition
- N/A
FAQs
1. Can I substitute the ginkgo nuts with something else?
Yes! Toasted pine nuts, walnuts, or even roasted chickpeas would work well as substitutes for the ginkgo nuts, offering similar textural contrast.
2. How can I make this curry spicier?
Add a pinch of chili flakes or a chopped chili pepper to the curry paste for extra heat. You can also use a spicier curry powder blend.
3. What can I serve this curry with?
This curry pairs wonderfully with steamed rice, naan bread, or even as a filling for a delicious pumpkin curry puff!
This fragrant Pumpkin & Ginkgo Nut Sweet Curry is a testament to the versatility of autumnal ingredients. Enjoy the unique blend of flavors and textures, and don't hesitate to experiment with different spice levels to personalize your dish. Happy cooking!