Update: This recipe was the Primal Palate winner of Best Savory Recipe for the 2015 Fall Fest contest
I was visiting family last week. Aunts, uncle and cousins who I haven’t seen in a really long time. I haven’t seen these cousins in over 20 years, and now they are cool young men (and I discovered that one of them has the identical illegible handwriting as me, and that the other one is an adventurous foodie!).
We all took turns helping in the kitchen. I thought it was a little weird that my dad offered to cook curry chicken since I know he loves his sisters’ curries. Don’t get me wrong, it was awesome! They just each have their own style which I haven’t had in a long time. Dad put me in charge of a vegetable dish and, as is my style, I wanted to do something a little different. My sister helped me develop this Curried Pumpkin and Apple with Raisins (you can thank her for the raisins!). My aunts approved of this one and said they’d make it back home! I should put up a badge on this recipe for that stamp of approval!
I was able to spend 4 days with everyone. It was so fantastic to catch up, and really to “meet” my cousins; these young men I didn’t know very well. My aunts had a bunch of interesting stories about Dad, each other, and the rest of the family from back in the day. Jobs that I didn’t know they had, stories of ex-girlfriends, habits that drove each other nuts, etc. And this was the first time I had the chance to have a few drinks with my uncle. He and my aunt told me stories about how they met, the jobs they’ve had, and the moves they made. Seeing another side of relatives is so informative!
I’m not used to having 8-9 people sharing breakfast and supper each day (normally my meals are just myself with or without a friend). The family discussions were really interesting and entertaining (my uncle is both hilarious and very informative), ranging in topics from religion and politics to stories from their youth. I miss these conversations and will cherish the memory of this visit always. Thank you to all of you who were there. I love you all.
Share this dish with loved ones. Thanksgiving is coming…
- 1 large onion (diced)
- ½ medium pumpkin -approx. 5-6 cups (skinned and cut ½ inch cubes)
- 2 gala apples (skinned and cut into ½ inch tubes)
- ½ - 1 serrano pepper (depending on your heat preference - seeded if you're sensitive)
- 2 cloves crushed garlic
- ½ cup raisins
- 2 heaping Tbsp garam masala
- 1.5 tbsp cumin seed
- 1 - 1½ cups chicken stock (or veggie stock)
- ½ cup almonds (sliced)
- ½ cup fresh cilantro (chopped)
- 2 tbsp ghee
- salt to taste
- 12 medium sized curry leaves (diced - if you have access to this - my aunt was growing some)
- ½ - 1 Tbsp crushed chili peppers
- Saute onions (with some salt) in a large pot in ghee over medium heat until onions are soft and brown.
- Add pumpkin, garam masala, garlic, cumin seeds, serrano pepper, crushed chilies, and a cup of stock.
- Cook until pumpkin is soft (about 20 minutes) add extra stock if needed.
- Add apples, curry leaves, raisins, and cilantro. Cook for 5-10 minutes until apples are warm and softened.
- Add almonds and garnish with cilantro.