Unfortunately, we were a bit underwhelmed with the recipe as is. (It also ended up looking a lot more homogenized than the image that accompanied the recipe – not a big deal, but it struck as more of a comfort food/family meal than the company-worthy dish we had originally imagined.) However, we would still recommend it as an excellent base recipe. After making a few adjustments and serving it over nutty brown rice, it was hearty and warming.
• Pumpkin and Peanut Curry, from Delicious
Here are the adjustments we made to punch it up:
• More peanut butter: We doubled the amount. If we had them on hand, we would also add some crushed peanuts as garnish.
• More spices: The recipe calls for fresh coriander (cilantro) only. We added ground coriander as well as ground cumin – about a teaspoon of each in step 2.
• More heat: We kept the seeds in one of the chili peppers.
• More ginger: The recipe calls for a 1 cm piece, which we increased to an inch.
• Lemongrass: We didn't have any on hand, but we'd probably add some next time.
• The pumpkin: We used a sugar pie pumpkin. Next time, we'd probably go for an even sweeter kabocha or butternut squash.
• Garnishes: We threw on some sliced pickled shallots for a tangy counterpoint. Fried onions or shallots would also be good.
(Image: Emily Ho)