Local pumpkins are now prolific at farmer’s markets and my Whole Foods. They are tasty, vitamin-packed treasures that are as versatile as you care to make them. Add in some of the last of my backyard chilies and yellow cherry tomatoes, and you’ve got a dish that’s downright good for you.
Tonight I yearned for some Indian food and so I spiced up a leftover half of roasted pumpkin to accompany the fish I baked. With the new addition of mustard oil to my pantry and now this dish, I even felt like I might be breaking some sort of law. And after dinner there was a very distinctive warmth (not spicy heat) in my mouth that couldn’t be attributed to anything but that mustard oil. Who says cooking is boring?
Curried Pumpkin, serves two hungry people, originally inspired by a dish by Aktar Islam of Lasan
2 t mustard oil (or grapeseed oil, or other oil with a fairly high smoking point)
