Curry Class – Pumpkin Chanterelle using Hello Yello

By admin • Chanterelles, Cooking Class, hello yello, Meat, Mushrooms, Pumpkin, recipe • 30 Nov 2013

Contributing my flavor to Kitchen Share Southeast.  This was a tasty class for 14 people inside the Kitchen of St. David of Wales fusing Jamaican curry in a Northwest style.20131109_JamSpicePear_0375 Curry Class

Hello Yello Curried Chanterelle Pumpkin

1T Hello Yello Curry Powder from “The Noble Spice”

Chanterelles
1 Large Onion
1 Small Pumpkin (or any medium size winter squash or equivalent summer squash)
1/2C Coconut Milk
1T Cooking oil (I like to use grapeseed oil)
Water
1t Tapioca Powder
Salt to taste

Rice N’ Peas

2c White Rice (I use Japanese Hagia rice which has the germ intact, giving a richer flavor)
1c Coconut Milk
2.5c Water
1/2 – 1C Red Beans (I like to cook an extra few cups to have on hand throughout the week)
Sprig of Thyme (best pulled fresh from a perennial garden bed)
Salt to taste

2 Ways to cook the Pumpkin or Squash:

Steam the pumpkin or squash in halves…or…Peel your it and cut it into scrabble size pieces or smaller, because the smaller they are the faster they cook.

Get your water boiling for your rice

Heat oil in a large skillet on medium high and simmer the diced onion. When onion is translucent add curry.

Watch the rice pot for boiling and add coconut milk and beans when it does.

Add Coconut milk to the curry pan and stir it curry yellow!

Add Squash, and mushrooms and cook until tender.

When the rice water reaches boiling again add the rice, keeping an eye out for boiling once more. Add thyme and simmer after it boils.

 

 

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