Pumpkin Curry - sugar

Method

• Preheat oven to 350 degrees F.
• On a sturdy cutting board, remove the stem of two pumpkins, and slice pumpkins lengthwise.
• Dispose of pumpkin seeds and strings.
• Cut each half again lengthwise, and place the eight pieces of pumpkin on two baking sheets.
• Drizzle with 3 tablespoons of olive oil, and sprinkle with salt and pepper.
• Roast pumpkin in the oven for 45 minutes, or until pumpkin is soft when pierced with a fork.
• Meanwhile, prepare the curry.
• In a medium sized skillet, heat 1 tablespoon olive oil.
• Once hot, add 1 teaspoon salt, onion, carrots, half of the cilantro, and soy sauce.
• Saute until onions are translucent.
• Then, add garlic and simmer for another minute.
• Transfer vegetable mixture to crock pot on low setting.
• Add a small part of the chicken stock to the skillet, and scrape the sides of the skillet, obtaining all vegetable pieces.
• Then, transfer all chicken stock to the crock pot.
• Next, add coconut milk, red curry paste, fish sauce, turmeric, red pepper flakes, chili powder, lime juice, salt, and pepper.
• Stir and cover crock pot with lid.
• By this time, your pumpkin should be ready to cube.
• Remove pumpkin from oven, and transfer to a cutting board.
• The pumpkin skin should be soft, and easy to peel off.
• If not, you can help it along with a knife.
• Cut pumpkin into 1 cubes.
• If you slacked on removing the pumpkin strings in the first step, you can cut them off here as well.
• Add cubed pumpkin to the pot, and cover with lid.
• Cook on low for 3-4 hours.
• Remember to taste the curry, adding more of the ingredients depending on how salty, spicy, creamy, or tangy you desire your curry to be.
• Prepare jasmine rice according to package, but cook rice with reserved chicken stock (not water).
• Serve curry over rice, and top with fresh cilantro.