The hardest part to making Pumpkin Curry, in my opinion, is cutting that pumpkin. I made the curry with kabocha and also butternut squash. Both needed a dollop of strength and skill and a large heap of caution.
My gourd, kabocha is a tough nut to crack. it’s just quite impossible to even stab the thick skin. So when Ted saw me do it, he took over. I was quite concerned about his fingers. Chi, my friend, said that I could have blanched the pumpkin in water to soften the skin.
I’d cut them into big chunks because I like them in bigger than bite sizes. But Ted kind of had a variety of sizes.
Try butternut squash, which was easier to chop up. Trim off ends and divide the squash into two, separating the neck end and the bulb end.
Peel and remove seeds from the base end.
Chop into large pieces. The prepared butternut squash pieces that you can buy in some places is too small for me. These would be great for pumpkin soup but if I made curry with it it will disintegrate into a sauce. Here’s how I cut it. All I needed to add to the curry was onion, garlic and ginger. For recipe on Pumpkin Curry, click here.
