Another month of the Crazy Ingredient Challenge!! I absolutely love this challenge because it makes me think outside the cookbook and come up with something very different. And different it was this month since the October was broccoli and pumpkin.
Wow.
I was completely stumped on this one and it took me quite a bit of time to figure my recipe out. I thought about pies, cakes, pasta and all sorts of different and wild recipes to combine these two unique ingredients. After scouring my pantry, looking at my spice rack and scratching my head on more then one occasion (not to mention standing in the Harmon’s produce department staring at broccoli), it suddenly hit me. Curry!! Hubby loves curry when we go out to eat Thai food and I’ve used curry in a recipe or two. After taking a quick taste test of the pumpkin with the curry to make sure they even compliment each other, I had my idea. And, to make it even more unique, why not wrap it up in puff pastry? Here is my answer to the Crazy Ingredient Challenge.
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Curried Pumpkin Broccoli Puffs
Print recipe
| Serves | 8 |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Total time | 40 minutes |
| Dietary | Vegetarian |
| Meal type | Side Dish |
Ingredients
- 1 Package Pepperidge Farms Frozen Puff Pastry (package contains 2 sheets)
- 1 clove garlic (finely chopped)
- 1 cup Broccoli (chopped into small pieces)
- 8-10 Baby carrots (sliced)
- 1/4 cup Red Onion (chopped)
- 4 tablespoons Organic pumpkin
- 2 1/2 tablespoons Coconut Milk
- 1/2 teaspoon Yellow Curry Powder (use more if you like a strong curry flavor)
- 5 Twists Black pepper from grinder
Note
You can use soy milk instead of coconut milk but avoid a flavored soy milk so it doesn't alter the taste. The great thing here is you can mix and match veggies and customize it to your tastes.
Directions
| Step 1 | |
| Allow the frozen pastry to thaw out at least 45 minutes to an hour. You don't want it breaking apart when you unroll it. | |
| Step 2 | |
| Preheat the oven to 400 degrees. Place the broccoli, garlic, carrots and onion in a medium bowl. | |
| Step 3 | |
|
Mix the pumpkin, coconut milk, curry and pepper in a small bowl. The mixture will be thick. You want that since you want the sauce to coat the veggies, not drown them. Mix the sauce into the veggies and coat them well.  | |
| Step 4 | |
|
Unroll the puff pastry and cut each sheet into fourths. You will have 8 squares. Take an equal amount of the mix and place it in the center of the square. Fold the edges over into a triangle and press the edges together to seal the veggies into the pastry.  | |
| Step 5 | |
|
Place your puffs on a large cookie sheet lined with parchment paper. Bake for 20-25 minutes until the pastry is golden brown on top. Ovens vary, so you want to check it at 20 minutes.  | |
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For nutrition information, click the magic button
Now keep in mind, Hubby is usually very skeptical when I do the Crazy Ingredient Challenge. He was worried the curry and pumpkin wouldn’t work and the pumpkin flavor on broccoli would be just plain weird. Surprise, surprise, surprsise… These turned out very delicious. And colorful with the addition of red onion and carrots. I thought the curried pumpkin complimented the broccoli just right and wrapping it in puff pasty kept all the flavors sealed up well.
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Lori these look absolutely delicious!! I love that you wrapped it all up in a little puff package. Yum!
Sarah @ The Chef Next Door recently posted…Pumpkin & Broccoli Ravioli with Sage Butter Sauce
Lori, I Hart you. 🙂 Cheesy, I know. I love all things curry so I was really excited to see your very creative dish. I will definitely have to try it. Great job!
You are so sweet Jenn!
Lori Hart recently posted…#CIC – Curried Pumpkin Broccoli Puffs
They look so comforting! I so want some of these for cold Fall nights on the couch! Saving this recipe to make it myself next week 🙂
I made a curry dish too! I thought curry went so well with the pumpkin. I love your bundles, they look perfect for a special meal. 🙂
Sarah recently posted…Crazy Ingredient Challenge – Broccoli and Pumpkin Puree
Thank you! I love you dish as well. The pumpkin sure goes well with curry doesn’t it?
Lori Hart recently posted…Cheesy Spaghetti Squash & Broccoli Bake
I would eat these without the curry but my husband would love them. So would my friend Kim, she is a curry-fanatic.
Dawn ~ Spatulas On Parade recently posted…Pumpkin Broccoli Rice Pilaf #CIC
I love every single thing about this dish. EVERYTHING.
These look so yummy. I’m printing your recipe!
[email protected] recently posted…Seven Inspiring Ideas for Halloween
I am always excited to see what everyone brings to the CIC! I am seeing a lot of curry this month and it is making me want to experiment with the spice a little more.
Cynthia L. recently posted…Risotto with Pumpkin and Broccoli by Feeding Big
The broccoli & pumpkin curry sounds amazing, but wrap it into puffed pastry and it sounds even better! Great job on this month’s challenge!
Cindy @Hun… What’s for Dinner? recently posted…Crazy Ingredient Challenge- Pumpkin & Broccoli Chocolate Snack Cake
I love curry and these look delicious!
Jenni @ Jenni’s Ferris Wheel of Food recently posted…{Crazy Ingredient Challenge}
Wow. I wasn’t sure about this when I saw the title, but this sounds good. Great job.
Kathleen recently posted…Gluten Free Breakfast Burritos and a GIVEAWAY!!
Such a great idea to curry pumpkin! I just posted a recipe for broccoli ham pockets, and this would be a fun variation!
Julia recently posted…4 Dairy Free Recipes for Leftover Ham
What a great idea and it looks delicious! Hope you are having a great day and thank you so much for sharing with Full Plate Thursday.
Come Back Soon
Miz Helen
Miz Helen recently posted…Whats For Dinner Next Week 11-10-13
These look great! I love curried anything.
Thanks for linking up with us on Good Tastes Tuesday
Sherryl Wilson recently posted…Pumpkin Nutella Dip
Looks like you did a great job with your ingredients! Thanks for linking to Less Laundry More Linking party!
Nancy [email protected]deofsweet recently posted…Apple Cranberry Frozen Yogurt Pie + a giveaway
Thanks for joining 4 seasons blog hop. A nice and surprise curry combination. Very recently, I have made a Japanese curry potato pie and I think it is equally applicable to your case. I used broccoli too. Pin and cheers.
Kenneth Goh recently posted…My Chocolate Éclairs Are Ugly But Possess Awesome Internal Beauty.. Chocolate Éclairs
I see you’ve linked up this great looking recipe at the Cast Party Wednesday link party. I’ve never seen anything like it and it looks so good! I’d love for you to come share it on my new link party – Required Ingredient Recipe Link Party – that just went live. Every Sunday I feature a different ingredient and this week it is pumpkin.
I hope you’ll stop by and share!
Thank you. I’ve linked up! Have a great week.