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    You are in: Home / Recipes / Seafood Pumpkin Curry - Nigella Lawson Recipe
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    Seafood Pumpkin Curry - Nigella Lawson

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on May 30, 2010

      YUMMY!!! The best curry Ive ever made, better than the local Thai restaurant! I used salmon and shrimp, peas instead on bok choy, AND i didnt even have the fish stock so I used chicken stock (i did use patisse -- fish sauce, tho) SO GOOD everyone wanted more, not one drop was left over! Make sure you dont shake the coconut milk can before opening -- you need the cream on top (1/2 the can).

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    • on October 26, 2009

      We loved this! I made the vegetarian option, as I'm not eating much meat.. and it was awesome! I didn't use the lime leaves, as I didn't have any, and I added some sliced snowpeas at the end instead of the bok choy. I used coconut milk as well.. and served with basmati rice. The milk did make it a bit runny, but the rice soaked up the juices nicely. My DD (11 months) ate it up... i just mushed the chickpeas a bit. Thank you for posting such a great recipe!

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    • on April 08, 2009

      Zee, Thanks for a great post! I followed the recipe mostly, only increasing the quantitiy of pumpkin (personal choice!) and adding some frozen peas for colour at the end. And this recipe absolutely calls for coconut cream - not milk! It would be way too runny otherwise. Thanks again!

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    • on March 04, 2009

      I'm 99% positive that the recipe actually calls for a can of coconut milk, NOT a can of coconut cream. Coconut cream is found mainly in the liquor/mixer isle and is very sweet and used for drinks, coconut cream pie, etc. Don't confuse this with coconut milk your recipe will turn out very different.

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    • on November 09, 2008

      i saw this recipe elsewhere (also quoting it as a nigella recipe)... they had a bit of tumeric in it as well. i made it tonite -- so good!

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    • on November 19, 2005

      Terrific recipe, and a great way to use those small pumpkins I always buy around Halloween for display, but are too small to carve as jack-o-lanterns. I made this for a dinner visit from my sister and her two year old daughter, who gobbled it up and asked for more! My sister left with the recipe, and plans to share it with friends, so I'd say it was a hit. I made the vegetarain version, since I had vegetable broth and chickpeas, and made a couple of substitutions - I used the zest of a lemon for the lemongrass, and since I didn't have any bok choy, I threw in some frozen peas. I also omitted the lime leaves, just because I didn't have them (if I can find some, I'll use them next time). My neice called the pumpkin chuncks "potatoes," and I may try this with potatoes instead of the pumpkin when freah pumpkin isn't available. An excellent vegetable curry recipe - thanks!

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    • on April 10, 2005

      This makes a very good Thai-style curry. Rather than use the seafood, I made it this time with chickpeas and kabocha squash. There does seem to be rather more liquid in this than I would prefer, so next time I will cut the amount of coconut milk and/or stock. Other than that, it's perfect. Thank you very much for sharing this recipe with us.

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    Nutritional Facts for Seafood Pumpkin Curry - Nigella Lawson

    Serving Size: 1 (348 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 464.0
     
    Calories from Fat 226
    48%
    Total Fat 25.1 g
    38%
    Saturated Fat 16.8 g
    84%
    Cholesterol 30.3 mg
    10%
    Sodium 937.2 mg
    39%
    Total Carbohydrate 40.4 g
    13%
    Dietary Fiber 7.9 g
    31%
    Sugars 11.5 g
    46%
    Protein 23.2 g
    46%

    The following items or measurements are not included:

    red curry paste

    fresh lime leaves

    lemongrass

    raw shrimp

    vegetable stock

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