This autumn inspired curry will quickly become a favorite tradition in your family! Spooky Curry features carrot “fingers”, tomato “hearts”, cauliflower “brains” and potato “eyes”.
When my husband worked at the local Nordstrom call center, his team would occasionally hold potlucks. I made curry a couple of times and somehow it got really famous around the company.
When fall rolled around, I planned to make a couple of specially themed food items for the Halloween potluck, like pumpkin soup, pilaf and whatnot. But when my husband’s co-workers found out I wasn’t making curry, they practically revolted. I was exasperated (I make awesome food besides curry!), but in the end I went with curry and decided to put a festive theme on it.
I came up with Spooky Curry, complete with “Spooky” Rice—i.e. regular rice flavored with like half a bottle of food dye. I found out that it takes a lot of dye to color rice. In retrospect, turmeric probably would have sufficed.
The eyes were the weakest part of the curry; an idea I had that didn’t quite translate to the final product. They were potatoes with part of the top scooped out and filled with tomato bits.
On the other hand, I was really pleased with how the fingers looked. I used the back of paring knife (a dinner knife should work as well) and pressed until I heard a crunching sound. They were much easier to make than I had anticipated. There were too many carrots to decorate all of them, but I did make about 15-20.
The curry itself was squash based, with both pumpkin puree (from a can) and a whole squash. I cut myself badly right at the start while trying to skin the squash. I guess I should have just pre-cooked it like usual instead of chopping it into small pieces and adding it to the curry.
I was on the fence as to if I should include a recipe. It’s not that I’m holding back trade secrets or anything. It’s more like I’m not good with writing down recipes.
Below you will find a skeleton (no pun intended—or was it?) recipe that I like to refer to as “Not a Recipe” Recipe (NARR). The Spooky Curry recipe is aimed at individuals who are already familiar with basic cooking techniques.
Always adjust to your tastes.
Vegan Spooky Curry
|Prep time||40 minutes|
|Cook time||1 hour|
|Total time||1 hours, 40 minutes|
|Meal type||Main Dish|
|Misc||Child Friendly, Serve Hot|
- Canola Oil (for frying veggies and curry)
- 2-4 tablespoons Curry Powder
- 1 tablespoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1 Onion (cut in half, then sliced)
- 1 tablespoon Garlic (minced)
- 1 can Diced Tomatoes (15 oz, or use crushed)
- 1 can Whole Tomatoes (15 oz, for hearts)
- 2 teaspoons Ginger (minced)
- 1 can Pumpkin Puree (15 oz)
- 1 Squash (e.g. butternut, acorn, kabocha, etc)
- 10-12 Baby Yukon Gold Potatoes
- 4-5 Klondike Rose or Yukon Gold Potatoes (halved, then halved again and sliced into large pieces)
- 3/4 cups Baby Carrots (whole)
- 1/2 Whole Cauliflower (cut into large florets)
- Salt (to taste)
- 1 pinch Granulated Sugar
- 1/2-1 can Coconut Milk (15 oz)
A festive, pumpkin based curry that's a hit with young and old alike, featuring potato eyeballs and baby carrot fingers.
If you're not into the spooky part of the curry, you can save time by just cutting the veggies into large chunks for a fall-inspired treat!