For the longest time I've refused to join Twitter, but a few weeks ago I gave in and joined @MangoTomato. That's how I found out about Foodie Fights: bloggers sign up to battle it out and receive two ingredients they must include in their dish. This time around, the two ingredients are pumpkin and bulgur.
As soon as I received the "assignment/challenge," I was terrified. I've never cooked with pumpkins and could not think of too many ways to combine it with bulgur.
Then I decided to breath and to treat the pumpkin as any other winter squash. After going through various ideas, I ended up settling on making Indian Styled Pumpkin, Lentil & Bulgur Side Dish. (Before you read the recipe and look at the pictures, please keep in mind that the taste of this dish was truly great, despite the less-than-attractive photographs.)
Who knew finding a pumpkin would be so hard? I finally found one pumpkin at Whole Foods, but it had began to rot. I pleaded with the produce guy to sell me just half of that pumpkin (the half that was still intact), and he agreed!
Ingredients for 2-4 servings
1 tablespoon olive oil
1/2 onion, diced
2 garlic cloves, sliced
1" ginger piece, peeled, finely diced
2.5 cups peeled, cubed pumpkin
salt & pepper to taste
2 cups vegetarian broth
2 tablespoons curry paste (use less or more depending on your tolerance for heat)
1/4 cup red lentils
1/2 cup bulgur
1. Heat oil in a pot, add onions, garlic and ginger and saute for 3 minutes.
2. Add cubed pumpkin and saute for 5 minutes. Season with salt & pepper, cover the pot and cook for 5 more minutes.
3. Add vegetable broth, curry paste and lentils. Stir and bring to a boil. Cover the pot, lower the heat and simmer for 5 minutes.
4. Add bulgur and simmer covered for 10 minutes. The bulgur will soak in most of the liquid.
5. Adjust the seasonings and serve immediately.
This will be put to a vote on Tuesday: Vote here.