Wednesday, June 8, 2016

Oven-Roasted Baby Potatoes With Curried Pumpkin


I've probably mentioned several times on this blog that we're rice-eating people. Occasionally, I break out of the norm with just potatoes and meat. This is more of a side dish. I needed something to pair with plain roasted chicken.

Oven-Roasted Baby Potatoes With Curried Pumpkin

The dish is simply flavoured but no less delicious with pork lard and dried spices to amp things up just a bit.

Oven-Roasted Baby Potatoes With Curried Pumpkin
For the potatoes -
Ingredients:
- 350g baby/cocktail potatoes
- 1/8 tsp chilli flakes
- 1/8 tsp salt or to taste
- 1 tbsp melted pork lard
- Some fresh coriander (chopped)
How-to:
1) Mix all the above together (except the coriander). Bake until done. It took about 40minutes at 180C for me. Use a skewer to check.
2) Serve garnished with fresh coriander.

For the pumpkin -
Ingredients:
- 360g pumpkin (remove seeds, wash but leave the skin on)
- 1 yellow onion
- 6 cloves garlic
- 2 tbsp Alagappa's meat curry powder (mix with a bit of water into a thick paste)
- 2 dried cloves
- 1 cinnamon stick
- 4 tbsp cooking oil
- ¼ cup coconut milk
- Some water
- Pinch of Knorr chicken stock cube
- Salt to taste

How-to:
1) Steam the pumpkin until cooked. Spoon the flesh away from the skin and leave aside.
2) Blend the onion and garlic. Use a bit of water to get it going, if necessary.
3) Heat cooking oil in pan. Add the blended onion/garlic. Saute until just fragrant.
4) Add the spices and curry powder. Stir for a minute before adding the pumpkin in.
5) Then add ¼ cup water, pinch of chicken cube and salt to taste. Cook into a thick paste.
6) Switch the heat off, stir the coconut milk in. Let it cook for a bit before dishing out.


1) Potatoes, Chilli Flakes, Pork Lard.
2) Mix all the ingredients in 1) and bake!
3) Steamed Pumpkin, Curry Paste and Blended Onion/Garlic.
4) Saute the onion/garlic, add the curry paste and spices.
5) Add the pumpkin.
6) Stir the coconut milk in last. Cook into a thick paste.

Oven-Roasted Baby Potatoes With Curried Pumpkin

Serve as a side dish with chicken, topped with roasted potatoes.

Oven-Roasted Baby Potatoes With Curried Pumpkin and Chicken

There was way too much pumpkin for two people, so I had whatever was left over for breakfast the next morning. The basics -- spread the curried pumpkin onto an oven-proof plate, make a hole in the center and break an egg in. Then, bake until the egg is done.

Curried Pumpkin With Egg

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17 comments:

  1. Oh wow, these look like some awesome sides, dear! xoxo

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  2. Awesome, I love everything - the roasted potatoes and the curried pumpkin with its spiciness. Would be good with some steamed rice.

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    1. I guess it would ..and roti too ;)

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  3. Replies
    1. Thanks, Angie - the fam loved it too ;)

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  4. Maybe if i am not lazy, i will try out the curried pumpkin...

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    Replies
    1. All the best ..haha and hope you like it! ;)

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  5. Roasted potatoes and chicken goes together well!

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    Replies
    1. Agree - it's one of my favourite food combinations. ;)

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  6. I love potatoes in any form yummm

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  7. Wonderful combination! That's comfort food! And I love the way you used the leftover pumpkin.

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    Replies
    1. Thanks, Kanak. Good to see you back on the blogging front. xx

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  8. Roasted potatoes plus curried pumpkin is rather unique pairing but they surely look and taste yummilicious to me. Thanks for sharing Sharon !

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    Replies
    1. You're welcome, Karen. Just one of those days I felt like doing something different. ;)

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  9. My bad eyes. For a moment there looking at tge picmi was wondering where isthe potatoes...lol...looks like meatballs. Aiyo...drooling liao

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