Joe1, no curry I'm afraid, but I have found several others:
SPICED PUMPKIN FRITTERS, great way of using up scooped out flesh from your lanterns:
700g Pumpkin flesh
175g wholemeal plain flour
1/2-1 tsp salt
1/4 tsp baking powder
1 tsp cumin seeds
1/2 tsp ground cumin
1 separated egg
1 small onion, finely chopped
1-2 garlic cloves crushed
1 1/2 tsp chilli sauce
2 tbsp chopped fresh coriander
Cut flesh into thick slices about 10cm long by 1cm wide. Steam for 8-10 mins until just tender. Cool.
Place flour, salt, baking powder, cumin seeds and ground cumin in a bowl and mix. Make a well in the centre, add the egg yolk abd gradually stir in 175ml water to form a smooth batter, Stir in onion, garlic, chilli sauce and coriander. Stiffly whisk in the egg white and fold lightly into the batter.
One third fill a deep fat fryer with oil and hear to 180c/350f. Dip pumpkin in batter to coat and then in the oil. Fry for 1-1 1/2 mins, turning frequently. Drain on kitchen paper.
Or try MIDDLE EASTERN CHICKEN STEW with 450g of pumpkin:
1 small aubergine,
1 large onion
1 red pepper
1 green chilli
450g pumpkin
4 tbsp olive oil
8 chicken thighs
2 cloves garlic
1 cinnamon stick
2 bay leaves
1 oz raisins
1 tbsp ground coriander
grated rind and juice of a lemon
14oz can chick peas
1 pint chicken stock
Trin ends of aub and cut into small cubes. Place in colander, sprinkle with salt and leave to stand over a bowl for 15 mins, Rinse and drain well.
Peel and chop onion, cut stalk end off the pepper and chilli, then remove all pith and seeds from both and chop the flesh. Cut the pumpkin into small cubes.
Heat about 1/4 of oil in large casserole, brown chicken all over. Transer to plate. Add rest of oil, peel and crush garlic. Add all the veg and chilli and fry for 10 mins stirring often.
Add cinnamon, bay leaves, raisins, coriander, grated lemon rind and juice. Drain the chick peas and stir them in. Pour in the stockand bring to the boil. Stir well, put chicken back in, pushing down between veg and reduce heat to simmer. Cover and cook for about 45 mins.
Serve with cous cous or rice.
PUMPKIN AND CHEESE BAKE:
450g new potatoes halved
450g pumpkin thinly sliced
1 large onion, finely sliced
s & p
125g thinly sliced ham
225g buttery cheese (gruyere) thinly sliced
300ml creme fraiche
Cook pots, pumpk, and onion together in a pan of salted water for 3-4 mins, then drain Put in a shallow casserole dish. Roughly mix in ham and cheese.
Beat a little cold water into the CF to give a thick pouring consistency. Season with pepper then pour over the veg. Place pot on hob and bring to boil. Transfer to oven 220/425 for 40 mins or until bubbling and golden
Two or three times during cooking, stir the curst that forms on top into the dish to add flavour,
For veggies, omit ham and add 125g extra of either potatoe or pumpkin. Could also try sweet potatoe.
PUMPKIN RISOTTO (serves 6)
850g pumpkin (keep skin on)
1 bucnh fresh marjoram or oregano leaves
2 garlic cloves, peeled and thickly sliced
5 tblsp olive oil
1 litre chicken stock
150g butter at room temp
1 med red onion, peeled and finely chopped
300g risotto rice
75ml extra dry white vermouth
175g parmesan, freshly grated
Oven 220c/425f/Gas 7
Remove seeds, fibre from pumpkin, cut the flesh and skin into large chunks. Place, skin side down, on a baking tray brushed with a little olive oil, season with s&p and scatter over the herbs and garlic. Pour over 3 tbls over oil, cover with foil and bake until soft, about 50 mins. The pumpkin is ready when it has shrivveled and begun to brown at the edges. Remove from oven, allow to cool, then scrape flesh and reserve with juices.
Heat stock.
Melt 75g of butter and remaining oil in a large frying pan and gently fry onion til soft, about 15-20 mins. Add the rice and off the heat, stir until the rice becomes totally cotaed, this only takes a min. return to heat, add 2 or so ladles of stock to just cover the rice, and simmer. Continue to add more stock as the previous addition is absorbed. After about 15-20 mins, nearly all the stick will have gone.
Add remaining butter in small peaces, the pumpkin, vermouth and parmesan, serve immed.
That was better than watching JUNGLE RUN, yet again this week! Please excuse all typos, done very quickly before the quest for the Golden Monkey was done! (Recipes from RiverCafe book, Good Housekeeping, Readers Digest).