Seasonal Shopping ~ What to buy in October?
As I was wandering round my local supermarket this morning, I noticed a huge display of pumpkins that were on special offer. How could I resist such an opportunity. For many, pumpkins are simply something that you cut holes in and place outside your door on Halloween, but for me, I find them a most exciting and versatile vegetable. They can be used in sweet pies, added to stir fries, used in soups, salads, pureed or even part of a roasted vegetable selection. Another favourite of mine is to coat the pumpkin pieces in a little extra virgin olive oil, salt and pepper and then a dusting of cinnamon and coriander before baking in a hot oven. It makes a tasty side compliment to most main course dishes. Alternatively, cut the pumpkin into cubes, bake and then make a little canapé with it by stacking with a cherry tomato and baby mozzarella cubes. They are secured with a cocktail stick and provide an elegant bite sized canapé for a drinks party or pre dinner appetizer.
Pumpkins like most vegetables have an interesting history. They were one of many foods used by the Native American Indians in the New World and were a welcome discovery by the Pilgrims. The Indians pounded strips of pumpkin flat, dried them, and wove them into mats for trading. They also dried pumpkin for food.
On a nutritional note, pumpkins are an excellent source of antioxidants and beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health and may reduce the risk of developing certain types of cancer, protect against heart disease as well as some degenerative aspects of aging. So I suggest you get pumpkins while you can !
Thai Pumpkin & Aubergine Curry
This is a typical type of curry from the northern capital, Chiang Mai where a good selection of vegetables are combined together with limes leaves, chillies and coconut milk. The secret to this dish is to cook the vegetables that take longest first before adding the other ingredients.
Preparation Time: 20 minutes
Cooking Time: Approximately 25 minutes
Serves: 6 people
Ingredients
500g pumpkin /butternut squash peeled, de seeded and cubed
2 tablespoons vegetable oil
2 tablespoons curry paste
250ml coconut milk
100g baby corn – cut in half
100g fine beans – cut in 1 inch /2.5 cm lengths
1 aubergine – chopped in rounds
200g cauliflower – cut into florets
2 tablespoons soya sauce
1 teaspoon salt
1 teaspoon sugar
3 kaffir lime leaves
1-2 large fresh red chillis – cut in half lengthways into thin slivers
15 basil leaves
Method
1) Bring a saucepan of water to the boil. Cook the cauliflower for 3-4 minutes until just soft. Drain and set aside.
2) Heat the vegetable oil in a large wok or frying pan. Fry the curry paste, add the coconut milk and stir well.
3) Add the pumpkin, and aubergine and cook for 10 minutes stirring from time to time. Add the sugar, salt, soya sauce, baby corn, lime leaves, chilli and cauliflower.
4) Finally stir in the beans and cook for a further 5 minutes or until the vegetables are all cooked al dente.
To serve the stylish way: Garnish with basil leaves.
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