Curried Pumpkin With King Crab
- Ready In:
- 45mins
- Ingredients:
- 16
- Yields:
-
4 plates
- Serves:
- 4
ingredients
- 2 1⁄2 lbs pie pumpkin
- curry powder, to taste
- 2 leeks, white part only, sliced
- 1 cup roasted chicken stock
- 12 tablespoons ghee
- light coconut milk, to taste
- heavy cream, to taste
- honey, to taste
- white pepper, to taste
- cayenne pepper, to taste
- salt, to taste
- 3⁄4 lb alaskan king crab leg, thawed, shelled and cut into chunks
- chili powder, to taste
- lemon juice, to taste
- ground ginger, to taste
- 1 bunch fresh cilantro, stems removed
directions
- Halve the pumpkin.
- Remove seeds.
- Bake on an oiled pan until easily pierced with a fork, about 35 minutes.
- Sauté leek in ghee until tender.
- Add pumpkin pulp, breaking up solids with a spoon.
- Add curry and cayenne and sauté for a minute and a half.
- Add chicken stock.
- Puree.
- Add coconut milk and cream.
- Finish with chili powder, cashew pieces and ginger.
- Add crab and heat through.
- Serve over jasmati rice, garnished with cilantro and toasted cashews.
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RECIPE SUBMITTED BY
Ellen Duffy
Manchester, New Hampshire
My favorite thing about cooking is that it inspires the exchange of information and ideas; everyone on this planet can find common ground within the topic of food, because we all eat it!
I take any opportunity that I can to learn more about a person or culture through food. Each time that I find an unfamiliar ingredient, whether at a farmers' market or an ethnic grocery, I ask questions, do research and find out whatever I can. More often than not, I end up embarking on a journey that leads me to newfound knowledge of another way of life, and people who I would never have known or had the chance to talk with. Then I share my food and story with others. For me, nothing compares with that experience. Food inspires learning and connects all of us.