Roasted Fennel and Pumpkin Thai Curry

by Sarah on March 22, 2013 · 11 comments

I’ve said it a gazillion times.

leftover roasted fennel? (in tup-faux-ware that you ate all of the accompanying cabbage out of...)

So I might as well say it a gazillion and one.

smidge of coconut milk you might have forgotten was in the fridge?

I’m not really that creative.

open can of green curry paste? (that you probably should have transferred out of the aluminum...)

Or even an astounding cook.

it's probably time to start using up the four hundred cans of pumpkin in the pantry

I’m just good at taking random odds and ends

frozen spinach for that green smoothie i swear i'll make one day...

–and a little bit of inspiration

not that i actually read the recipe. sometimes a title is enough.

–and turning it into something unexpectedly delicious.

coconut milk and fennel headed for puree

And sometimes strange.

pumpkin and green curry...who would have thought?

Or what some might call weird.

as my dear blend brittany taught me, basil is key to a good thai curry

But maybe that is creativity?

because i have a strange aversion to monochromatic results

I’m not sure.

pulsed to be patterned, not pureed

But I am sure that this is a spicy sweet concoction that bursts with oddly perfect partnerships among perhaps seemingly disjointed ingredients.

thick or thin, it's really up to you...and the addition of more or less broth or water

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. :)

peanuts. definitely needs more peanuts.

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)
  1. Slice fennel into 6-8 wedges, separating ‘leaves.’ Toss in olive oil or spray with cooking spray and sprinkle with salt and pepper.
  2. Roast at 400 degrees until soft and tender. (About 30 minutes, depending on your oven.)
  3. Remove fennel from oven.
  4. Combine roasted fennel with coconut milk  in a food processor. Process until relatively smooth.
  5. Add  pumpkin, basil, curry paste, and ginger to the processor bowl. Process, adding water, until mixture reaches desired consistency and texture.
  6. Pulse in spinach until chopped and incorporated, but not so much that the curry turns green. :)
  7. Heat and serve!

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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.

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