Nutty Curry-stuffed Pumpkins


Nutty Curry-stuffed Pumpkins

If your Halloween party is more of a sit-down affair, you can’t go wrong with this elegant entree. They're a fun way to use the mini pumpkins you find in a lot of grocery stores and farmers’ markets right now, though you can use other small squashes.

Makes 6 servings
1 hour

Description

These colorful, single-serve stuffed pumpkins are speckled with golden millet, green jalapeno and crunchy nuts, and finished with just a touch of coconut. They are a perfect main course for a Halloween-themed dinner party or a vegan Thanksgiving meal. They're a fun way to use the mini pumpkins you find in a lot of grocery stores right now, though you can use other small squashes.

Ingredients

3 mini pumpkins (about 13 ounces each)
1 teaspoon vegetable oil, plus extra for the pans
1/2 cup chopped onion
1 tablespoon peeled and minced fresh ginger
1 teaspoon black mustard seeds
1 medium jalapeno chile, chopped
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 cup millet
1/4 cup water
1/2 cup coconut milk
1/2 teaspoon salt
1/2 cup raw cashews
1/2 cup whole almonds, toasted
2 tablespoons shredded, unsweetened coconut

Instructions

Preheat the oven to 400 degrees. Cut the mini pumpkins in half from top to bottom. Scoop out the seeds and place the pumpkin halves, cut side down, on oiled baking sheets/trays. Bake for 10 minutes (they will not be completely cooked). Take the pans out and flip the pumpkin halves over. When they have cooled slightly, use a spoon to cut into the flesh, loosening it in spots but leaving it in the shell to that the sauce will permeate the whole pumpkin. Reduce the oven temperature to 375 degrees.


In a 2-quart saucepan, heat the oil. Add the onion, ginger and mustard seeds and saute over medium-high heat until the onion is golden, about 5 minutes. Add the jalapeno, cumin, coriander, turmeric and cinnamon and stir until they are fragrant.

Add the millet and stir to coat, then add 1/4 cup water, the coconut milk and salt. Bring to a boil, cover the pan and reduce heat to low. Cook until the millet is tender, about 20 minutes.

Take the pan off the heat and stir in the nuts, then stuff the mixture into the pumpkin halves. Sprinkle each with 1 teaspoon shredded coconut.

Bake the pumpkins until the filling is set and bubbling and they are easily pierced with a knife, about 20 minutes. Let them cool slightly before serving.


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