Tag Archives: pumpkin

Pumpkin and Eggplant Curry

I pulled out the last of last year’s pumpkin from my freezer to get a head start on the loads of hard squash I’m sure to start receiving in the next few weeks. However, I’ve still got late summer crops rolling around in my vegetable bin. I did some googling on pumpkin with eggplant and came across several different versions of eggplant and pumpkin with curry. This is my version based on the ingredients I had on hand. It’s pretty good as a sauce-y low carb entree, but would also be great over rice or with some naan.

Pumpkin and Eggplant Curry

  • 2 tbsp vegetable oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1/2 in ginger, minced
  • 2 tsp curry powder
  • 2 medium eggplant, peeled and diced
  • 2 cups pumpkin puree
  • 2 cups canned diced tomatoes
  • 2 cups cooked chickpeas, or 1 can rinsed and drained
  • salt to taste

Salt eggplant, place in a colander and set aside for 30 minutes before rinsing and draining.

In a large skillet over medium high heat, heat oil. Add onions and cook for 5 minutes until soft. Add garlic, ginger and curry powder and cook until soft and very fragrant, about 2 to 3 minutes. Add eggplant and cook until it begins to brown and soften, about 5 minutes. Add remaining ingredients, bring to a simmer and cover. Cook, stirring periodically, for about 10 minutes, or until eggplant is cooked all the way through and all the flavors have melded.  Serves 4 to 6.

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Black Beans with Pumpkin

As winter winds up and spring starts, I’m still trying to finish up my supply of hard squash. I love combining them with black beans with cinnamon and cumin, for a surprisingly summery taste, at least to my taste buds. The chipotle adds a hint of smoke and heat, while the citrus adds a bunch of brightness. In the end, you have a super cheap dish that’s packed with nutrition. Plus, since the beans and pumpkin are already cooked, it’s fast to prepare.

Black Beans with Pumpkin

  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 tsp cumin seeds
  • ½ tsp ground cinnamon
  • 1 dried chipotle
  • 2 cups cooked black beans, reserve 1/2 cup cooking liquid OR 1 can, not drained
  • 2 cups cooked pumpkin or hard squash OR 1 can
  • salt to taste (shouldn’t be much, especially if you’re using canned beans)
  • lemon or lime juice

In a medium sauce pan, heat oil over medium heat. Add garlic, cumin, and cinnamon, and cook until the garlic is soft and the spices are fragrant, about 2 to 3 minutes. Add pumpkin, beans, and chipotle, stir to combine, and bring to a boil. Allow to simmer for about 10 minutes to 15 minutes. Serve over rice with a generous squeeze of lemon or lime. Serves 4.

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Andalusian Pumpkin Sauce

Part of getting a CSA is often a commitment of seeing the same vegetables (and fruits) in your box for weeks on end. I’ve been eating some kind of pumpkin or roasted squash weekly since October. But with that comes the challenge to do something different with it almost every week so you don’t get tired of it. When I get my email describing what’s in the box, I hit the index of my cookbooks looking for a new recipe. I hadn’t considered my Spanish cook book (Cooking in Spain by Janet Mendel, if you’re curious!) for dealing with pumpkin before, but this week I flipped through just in case. There were several that all looked interesting and one that only called for ingredients that I had on hand. I roasted my hunk of pink banana squash (hard squash of the week!), threw the rest of the ingredients in my food processor, then poured it over chickpeas & rice. So delicious! It’s very refreshing and bright tasting, and made me feel like I was back in summer. For the carnivores out there, this would be delicious over roasted pork. (Spanish food always makes me think of pork).

Andalusian Pumpkin Sauce

  • 1 lb roasted hard squash or pumpkin OR 1 can pumpkin
  • 1 tomato seeded and peeled OR 1/2 can diced tomatoes, drained
  • 2 tbsp vinegar (I used apple cider, red wine would also be delicious, not balsamic)
  • 1 clove garlic
  • salt & pepper to taste

Pour all ingredients into a blender or food processor. Process until smooth. Add a little water if too thick. Enjoy! Serves 4 to 6.

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Pumpkin Beer Chili and Yacon

For all that it usually reaches 60 around here during the day, this warm weather girl finds it to be terribly cold outside. (Feel free to call me a wimp, but hey,  I deliberately choose to live in places without “real” winter.) Nothing warms me up in the evening quite like a bowl of chili. This recipe is one I adapted from the Ordinary Vegetarian (who sadly doesn’t post anymore) also conveniently uses up pumpkin or hard squash, which I happen to have a lot of. But be forewarned, if you don’t like beer, or are trying to use up a beer you don’t like, you won’t care for this chili.

On the side, I’m having a yacon salad. Yacon is one of those weird boy vegetables from Nevermore Farm. The flavor is somewhat similar to jicama, and it’s naturally high in inulin, which is good for diabetics. Inulin is a type of starch that our bodies can’t digest, so it translates to a high fiber vegetable. As a result, I’d start with a small serving the first time, just in case. Don’t do what I did and say “Mmm” then eat a pound or two. Though, that advice probably works well for most vegetables. Anyways, I simply peeled the yacon, shredded it, and tossed it with lemon juice, garlic powder and salt.

Pumpkin Beer Chili

  • 2 tbsp vegetable oil
  • 1/2 large onion or 1 medium, diced
  • 3 cloves garlic, minced
  • 2 tsp chili powder
  • 2 cups cooked pumpkin or squash or 1 can
  • 2 cups cooked black or pinto beans, or 1 can, drained & rinsed
  • 1 12 oz beer (or vegetable broth)
  • 1 14 oz can diced tomatoes
  • 1 cup vegetable broth

In a large pot, heat the oil over medium heat. Add onions and cook until soft, ~5 minutes. Add garlic and chili powder, cook for another 2-3 minutes, until nicely fragrant. Add pumpkin and beans, stirring occasionally for ~3 minutes. Add beer, tomatoes, and vegetable broth, bring to a boil, and simmer, covered, for 20 to 30 minutes. Serves 4 to 6.

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