Today is the first day that we kinda had snow. I say kinda because it was mixed with rain. Not totally frozen. Out at the store and running errands everyone was pooh-poohing the slush falling from the sky. I know I am not the only one but I like snow. I like winter. I don't mind gray skies. I know crazy me but honestly I have met a few kindred souls that don't mind it. Years ago I wouldn't have said this. I moved to Arizona. Lived there for three years and that totally killed the need to have heat in my life all the time.
Pumpkin Coconut Curry
From Sunset October 2011
3 pounds of buttercup, butternut or pumpkin, skinned and chopped into 1 inch pieces
1 teaspoon kosher salt
1 -2 green serrano chili
1 tablespoon lemon juice
1 tablespoon vegetable or other unflavored oil
1 onion, chopped
1 cinnamon stick
20 curry leaves
1 teaspoon turmeric
1 teaspoon cumin seeds
1 can coconut milk
1 cup salted and raosted cashews
On parchment paper, place chopped squash. Roast in the oven at 400F until golden. This will take about 25 minutes.
In a large, dry, frying pan toast the cumin seeds and curry leaves. Remove from pan and set aside. Sauté onion in a tablespoon of oil. Add the spices back and add coconut milk, cinnamon stick, chile and roasted squash. Cook for about ten minutes. Add cashews and lemon juice. Serve over rice.