I did a stuffed Butterkin
and had lots of it left over. Not one to
throw good food out, I had to come up with something. I decided on a curry since I felt that would
balance out the sweetness of the Butterkin.
Ingredients:
Leftover pumpkin and stuffing
For the curry:
Small can coconut milk
Small amount of chopped shallot
Chopped up ginger (remains of ginger
tea brew)
Turmeric, ½ tsp
Garam Marsala, small pinch
Curry Powder (Indian) ½ tsp
Ground chilli, ½ tsp or more if you like it hot
Cumin (tinsy amount)
Nutmeg, grated (not too much)
Mustard seeds
Sesame seeds
Block of frozen spinach
Soy sauce
Fish sauce
Chopped herbs
Crispy fried shallots (store bought)
Method:
Open the coconut milk and scoop out the hardish top bit
– use this to fry off he spices, ginger, onion and sesame seeds.
When the mix is fragrant, or, in my case, when your patience
runs out, add the leftover pumpkin and stuffing, and the spinach.
When this has heated through have a little taste and
add soy sauce and fish sauce to get the desired amount of saltiness to balance
the sweet pumpkin. Add in the rest of
the coconut milk
Just before serving sprinkle with chopped herbs and
crispy fried shallots.
I hate having to throw out food- great you found a way to save it
ReplyDeleteI like the combination of spices and flavors you've got going here.
ReplyDeleteI love a curry and I hate to waste food, so this recipe sounds like a win, win to me! :-D
ReplyDeleteGood job on transforming the leftovers. (had to laugh at the "patience" comment)
ReplyDeleteI have all those ingredients at home! Winner of a dinner.
ReplyDelete