Pumpkin Curry in a Pumpkin!

This was one of those recipes the grocery store has by the front door. I, of course, modified it a bit. SO yum. And eeeeeasy. 

Cost: around $10.00

Yield: hhhhhhhhheaps!

Ingredients:

• 1 smallish round pumpkin (4lbs or so)
• 1 cup broccoli florets
• 1 cub cubed firm tofu
• 1 small onion
• 2 cloves garlic
• curry sauce (make your own, or cheat like me and use a 410g can of pre-made. Lazy!)
• fresh garlic & nutmeg to taste
• salt, pepper and cilantro to season  (if desired)

Method:

• Cut lid off pumpkin and scoop out seeds
• Pierce outer skin of pumpkin and set in pre-heated 180c/350f oven for 10 min
• While pumpkin cooks,, saute onion and garlic until soft. Then add tofu and broccoli for a few min. Then add your curry paste/sauce/spices. Note: I used a can of Korma sauce. Mmm. You use whatever rocks your boat. If you make your own sauce you want enough to fill a standard soup can, and it should have a thick-ish consistency.
• Take the pumpkin out of the oven and stuff with filling. Put lid on and pop back in oven for 45-60min or until pumpkin is soft enough to pierce with  fork. 

To serve:

• Remove from oven and let stand 5 min.
• Slice pumpkin like you're slicing a cake.
• Put one slice of pumpkin on plate and surround with filling.
• Season with salt and pepper and garnish with cilantro.
• Note: I served this over coconut rice (basmati rice cooked with 1/2C shredded coconut. Yum!)

Soo good. And as you can imagine, it's ripe for experimentation. The idea to add tofu was at the suggestion of the other Jack to give this dish a protein boost.