A delicious and warm dish which both provides some spice and creaminess. The skin of hokkaido is eatable when cooked, so preparing this little pumpkin is easier than it might seem.
Hokkaido pumpkins usually don't get to grow as big as the pumpkins we're used to seeing around Halloween, however, this little wonder makes more than up for it's small size with all of the flavour and opportunity it has packed inside. It shares it's name with Japans second largest and northernmost island, Hokkaido, and Japan is also one of the first countries known to cultivate this goodie. There's quite a long way from Japan to here, but it is possible to get Danish Hokkaido pumpkins when it is in season - which is usually from around August until mid-Winter.
- 1 onion
- 2 garlic cloves
- piece of ginger
- 1 Hokkaido pumpkin
- 1 broccoli
- 1 can chopped tomatoes
- 1 can coconut milk
- 100 ml water
- ½ can chickpeas
- 2tbsp red curry paste
- Coconut oil
- 240g rice
How to make it
- Cook the rice.
- Chop garlic, ginger, and onions in small pieces
- Halve the pumpkin with a large knife, and spoon out the seeds and stringy middle bit.
- Chop pumpkin and broccoli in pieces
- Heat up some coconut oil, fry onions, garlic, and ginger. Add curry paste and chopped pumpkin and fry it a few minutes more.
- Add water, coconut milk, and chopped tomatoes. Salt, pepper and let it simmer for 15 minutes.
- Add broccoli and let it simmer for another 5 minutes.
- Add chickpeas and season the dish with salt, pepper, and turmeric.
- Serve the curry with rice