I’ve said it a gazillion times.
So I might as well say it a gazillion and one.
I’m not really that creative.
Or even an astounding cook.
I’m just good at taking random odds and ends–
–and a little bit of inspiration–
–and turning it into something unexpectedly delicious.
And sometimes strange.
Or what some might call weird.
But maybe that is creativity?
I’m not sure.
But I am sure that this is a spicy sweet concoction that bursts with oddly perfect partnerships among perhaps seemingly disjointed ingredients.
Also, I should point out, that if you are going to eat it for lunch the next day, you don’t even have to heat it up.
Roasted Fennel, Pumpkin, and Spinach Thai Curry
[Makes about 6 cups]
- 2 fennel bulbs, stems and fronds removed
- 3/4 cup canned pumpkin
- 1 1/2 cups frozen cut leaf spinach, thawed (or cooked for 1 minute in the microwave)
- 2/3 cup light coconut milk
- 1/3 cup water or vegetable broth (or more to reach desired consistency)
- 1 Tbsp. dried basil leaves
- 1 Tbsp. green curry paste (I use Maesri)
- 1-2 tsp. fresh ginger, minced (optional)
- Slice fennel into 6-8 wedges, separating ‘leaves.’ Toss in olive oil or spray with cooking spray and sprinkle with salt and pepper.
- Roast at 400 degrees until soft and tender. (About 30 minutes, depending on your oven.)
- Remove fennel from oven.
- Combine roasted fennel with coconut milk in a food processor. Process until relatively smooth.
- Add pumpkin, basil, curry paste, and ginger to the processor bowl. Process, adding water, until mixture reaches desired consistency and texture.
- Pulse in spinach until chopped and incorporated, but not so much that the curry turns green.
- Heat and serve!
You know who would love this recipe? Any strange but good, freaky foodies out there like me, and my good more-than-blend Laura. Check out her blog today to see what other unexpectedly delicious creations others in the world of blogging have cooked up.