One of the most fun things you can do for Halloween is to carve out pumpkins and turn them into Jack O’ Lanterns (it’s a hit with the kids too!)

Which is why we created a step-by-step guide to caving the perfect Jack O’ Lantern pumpkins , including how to cut your design correctly, what tools you need, and how to do it safely without cutting yourself! However, one issue is that you’re left with all this pumpkin flesh. Worry not! We’ve thought of this too!

Here at Chef Remi, we believe in waste not want not. So, we’re going to give you a number of delicious recipes this week in the run up to Halloween, all recycling that gorgeous, tasty pumpkin flesh you carved out previously.

Today, we show you how to make a tasty, spicy curry that’s perfect with rice or naan bread for vegetarians, or serve it as a side dish to some spiced roasted meat or fish.

Category: Dinner

Preparation time: 20mins

Cooking time: 20mins

Total time: 40 mins

Servings: 4

Ingredients

• 2 onions
• 3 large stalks of lemongrass
• 1 tablespoon of sunflower oil
• 3 tablespoons of Thai yellow curry paste
• 1 tablespoon of mustard seed
• 6 cardamom pods
• 4 cupsof pumpkin flesh
• 1 3/4 cups of coconut milk
• 1 cup of vegetable stock
• 1 can (400g) of chickpeas
• 2 limes
• 1 cup of mint leaves

N.B. Use Chef Remi Measuring Cups Set and Chef Remi Measuring Spoons for accurate measuring of ingredients.

Directions:

How to make your Halloween Pumpkin & Chickpea Curry:

1. Chop your onions finely using a sharp chef’s knife and wooden cutting board. Another option is to grate your onion on the coarse grate of a box grater. This is a faster than using a knife, but be warned, it’s also more likely to make you cry as more gas is released from the onions when grating, so be sure to use goggles!
2. Bash the stalks of lemongrass with the back of your knife.
3. Over a medium heat, heat the sunflower oil in a large skillet. Once hot, add the onions, lemongrass, curry paste, mustard seeds and cardamom, and stir together using a kitchen spoon. Cook for about 3 minutes until it is fragrant.
4. Stir in the pumpkin flesh and mix well. Then, pour in the coconut milk and the stock. Turn up the heat and bring to a simmer.
5. Drain and rinse the chickpeas, and then add to the pan and cook for 10 minutes until the pumpkin flesh is tender. Take off heat.
6. Squeeze the juice of one lime into the curry and stir well. Cut the other lime into wedges.
7. Snip your mint leaves directly on top of the pumpkin and chickpeas curry using a pair of herb scissors. Serve your curry with the reserved wedges of lime. Happy Halloween!

Tools used:

Measuring spoons

Measuring cups

Chef’s knife

Cutting board

Box grater

3pc kitchen spoon set

Herb scissors

Chef Remi recommends:

The Chef Remi 3 Piece Kitchen Spoon Set is the only set of kitchen spoons you’ll ever need.

The solid spoon is perfect for mixing and stirring stews, chilies, soups and sauces. The slotted spoon is ideal for draining foods, such as vegetables from water or broth. 

And the silicone spoon rest means you will never have to worry about where to rest your dirty spoons!

As the spoons are made from food-safe nylon, they will never scratch your precious nonstick, Teflon, ceramic enamel or coated pans.

Add these indispensable kitchen tools to your collection today.