Pumpkin & Pomegranate

Sometimes I can be super duper lazy. I know full well that I can make curry from scratch. Hell, I’ve made Paska and full out Indian meals that took 4 hours to prepare. I have canned, I have made 12 loaves of bread in a weekend for Christmas presents, I have the ability to make my own curry. On a Wednesday evening after a full day of work, sometimes I just don’t have the desire to take on curry. The craving doesn’t understand that, and so yes I bought some pre-prepared curry paste. Now, my preference is for Mae Ploy (the yellow curry paste is vegetarian), but sadly the grocery store I went to only had the Thai Kitchen red and green version. It was “alright”, but even though I quintupled the amount recommended on the back of the jar, it wasn’t flavorful enough. I should have just used the entire jar ;-)

Ok, enough complaining…so it wasn’t Araya’s (my fave Thai joint that happens to be vegetarian). It was still warming and tasty. I even added extra peppers to meet my chile-head needs.  We both enjoyed it, and soon I will have to do a from scratch curry. This just makes it a bit easier for the day to day dishes.

Veggie Curry for the Lazy

Ingredients:

• 3 C. Cubed Pumpkin or Squash (I used a Carnival Squash)
• 2 14 oz. Cans Light Coconut Milk
• 2 Large Cloves Garlic, minced
• 1 Medium Onion, sliced
• 2 Hot Chile Peppers
• 5 T. Curry Paste (or to your own taste)
• 2 T. Tamari or Soy Sauce
• 2 C. Broccoli Florets
• 1/2 Pint White Button Mushrooms, quartered
• 1-2 Bell Peppers, sliced (I used red, yellow, and orange)
• 2 Large Carrots, sliced
• 5 oz. Raw Baby Spinach

Method:

1. In a wok or a pan, simmer the squash cubes in some water until they are cooked halfway through, about 4 minutes. Drain and set aside.
2. In a heavy bottomed pot, bring the coconut milk to a boil along with the garlic, onions,  chile peppers, and curry paste. Whisk to break up any clumps in the curry paste.
3. Add tamari or soy sauce and reduce heat to simmer.
4. Add the broccoli to the pot and cook for 1 minute, then add the pumpkin and mushrooms. Simmer covered for 2 minutes.
5. Add the bell peppers and carrots and simmer for another minute or 2.
6. Finally, add the fresh spinach and stir to wilt the spinach. Serve alone or on top of quinoa or buckwheat groats.