Well I made my first curry, yep, I did 
I had a slew of random leftovers and some newbies that all just screamed in chorus, “Curry, Curry, Curry!” I figure this was a challenge I couldn’t let pass me by. Here is what I had to play with:
Oh did you say curry?
Since my creative juices flow better with a lil’ vino, we decided to open a bottle that my Mom picked up in honor of Zach (the hubby) being in S. Africa for the World Cup. Yes it’s a cheapie, but it’s actually darn good! See, I’m not a wine snob!!!
Creative elixir a la World Cup
In a large non-stick pan, I sautéed my leftover pizza veggies of onions, yellow squash, and green peppers in a bit of EVOO and also some toasted sesame seed oil.
In a second pot, I put about 1/2 can coconut milk, 1 cup pumpkin puree, a healthy dose of Siracha, 2 tbsp red curry paste, a tsp+ of cumin, a tsp+ of smoke paprika, hot red pepper flakes, and some salt and peppa. I continuously dipped the pinky for taste testing and since I like it hot, I was definitely heavy handed with the Siracha and spicy curry paste. Yum yum! Truth be told, my Gma had to add a bit more of coconut milk and pumpkin to her dish to temper the HEAT! While every was cooking, I browned up some cubed extra firm silken tofu for about 5 min on each side on medium heat. Then I threw everything together in the large vegetable pan and poured over the curry and let simmer for about 10 minutes. During that time, throw some soba noodles in boiling water for about 7 minutes.
Drain the soba, dish into bowls, scoop the veggie concoction on top, add a bit more sauce and….Pumpkin Curry! Woohoo! Verdict is: WINNING! I’m pretty impressed for my first non-recipe curry. Next time I’d most use lite coconut milk and also throw in a handful of diced garlic for some extra kick. This recipe is a definite must!
Pumpkin curry success!
