Curry and pumpkin and kale, OH MY! This flavor combination blows my mind. One bite into this salad is like Dorothy’s first step into Oz. A bit dramatic, yes, but for me, that’s what it was like. I learned from google that curry and pumpkin are a well known flavor combination. I discovered them quite serendipitously. If you are a loyal canned pumpkin consumer, then you might not know that fresh pumpkin is actually a very subtle flavor. Canned pumpkin is usually a combination of squash and pumpkin or sometimes just squash. It is a challenge to get a pure pumpkin flavor into a dish, unless scooping roast pumpkin straight out of its shell and into my mouth counts as a dish. In which case, let’s call eating peanut butter straight from the jar dinner.
So I had my mission: create a delicious, fresh-pumpkin dish that ACTUALLY tastes like pumpkin. The first stop on my quest was my spice drawer. After being sidetracked momentarily by my three containers of partially used chives (Is it a universal law that every spice drawer/cabinet/shelf be cluttered with half-used spices in varying multiples? Maybe it’s just me?), once my spice-drawer-overwhelm passed, I zeroed in on my curry powder. I sprinkled it into my roasted pumpkin, swirled my fork around, and WOW, that is one great flavor combination! The curry exposes and enhances the pumpkin flavor. I could see the yellow brick road unfolding in front of me (har-har).
I headed to my fridge, mashed some other ingredients together and voila, pumpkin patties. Then I went back to the drawing board and tried to make my empty-the-fridge-dinner into something that could be recreated. Behold pumpkin patch patties. Full of fall produce and spices and definitely full of genuine pumpkin taste!
I’m always endeavoring to share something in my posts that you will find useful. I work to have my recipe and thoughts connect in a linear or semi-linear way, but pumpkin patties? I’m drawing a blank. Regardless, I do want to share something that might make you pause and think for a moment…about your life, about what you want to be doing and being. But then I think, “Am I trying too hard?” “Should I just post these recipes and zip it?” I don’t know. But finding my way and voice requires that I do what I think is right when I think it’s right. And for now it seems right to share not just my recipes but my thoughts.
I find the sharing and enjoyment of food one of the quickest ways to truly connect with another. It is a time and place when we are less guarded and our pretenses are lowered. Catch a person just at the moment when they taste something delicious and I think you glimpse a deeper layer of who they are. Engaging our taste buds can be a transcendent experience. Why do so many reach for food when they are sad or angry? When we want to celebrate life, we make and eat food! Our experience of food and nourishment is powerful.
Part of why I created this blog was to share my love of creating food. My love of nourishing myself and those around me with food made from scratch. I can’t help but share this love with everyone I know. This blog was created because I ran out of people to share it with in ‘real’ life. I need this space in order to share my passion. Not just for food, but for my love of creating food.
It makes me sad when I hear people say that they hate to cook. My instantaneous impulse it to take them by the hand and bring them into my kitchen so that we can cook together. The following thought might sound really arrogant, but I truly don’t believe that anyone could hate cooking. If you proclaim that you hate cooking, take a look at what cooking represents to you. Is it a reminder of something? Is it associated with obligations and overflowing to-do lists? There are very few of us who had idyllic childhoods where food was something unequivocally enjoyable. All of our stories and remembrances impact how we approach cooking and food today. But those stories and memories aren’t cooking, they are what we have made of cooking.
How could creating nourishment for yourself and/or others ever be hated? Or for that matter even neutral? That we have the ability to take ingredients from this incredible planet and turn them into nourishment to fuel our lives is incredible all on its own. And with cooking, we can actually manipulate these ingredients to create delicious sensations in our mouth that are powerfully enjoyable. So powerful that at times we are brought to tears or overcome with child-like laughter. This is something that could be hated?? I don’t think so. We all have baggage in our lives. “Stuff” that we carry with us that colors our realities. I’m in the baggage removal business. I don’t want anyone to miss out on the beautiful and spiritual experience of cooking and enjoying food. This blog is my way of saying come into my kitchen and have what I am having.
- 1 Cup fresh roasted pumpkin*
- ¼ Teaspoon cinnamon
- ¼ Teaspoon curry
- ¼ Teaspoon cumin
- ¼ Teaspoon + a pinch sea salt
- ¼ Teaspoon freshly ground ginger (use a microplane or ginger grinder)
- ¾ Cup cooked brown Jasmine rice
- ½ Cup chopped honey crisp apple
- ¼ Cup golden raisins
- 4+ Cups lacinato kale (3/4 of a standard bunch of kale)
- 1 Shallot diced and sautéed
- Handful of pepitas (pumpkin seeds)
- Handful of pecans
- Optional: Chopped apple
- ¼ Cup tahini
- 1 Tablespoon freshly squeezed lemon
- 1 Tablespoon white miso paste
- ½ -1 Tablespoon maple syrup (depending on how sweet you like it)
- Pinch of salt
- ¼ Cup warm water
- Roast your pumpkin at 375F for about 45 minutes. The size of your pumpkin will determine the amount of roasting time needed. It is cooked when the flesh yields easily to an inserted fork.
- Combine pumpkin and spices. Because of the wide variety and varying flavor qualities of pumpkin available, make sure to test and adjust the seasoning to your liking.*
- Add remaining pumpkin patty ingredients and mix well to combine.
- To form the patty shape I line the lid of a jumbo sized jar (3.5" diameter) with plastic wrap. If you don't have a lid large enough, you can form the patties in your hands.
- Preheat a skillet until it is VERY hot. Drop in a tablespoon of oil (it should shimmer) then place your patties onto the pan.
- Cook until both sides are golden.
- Combine all of the ingredients except for the water.
- Slowly pour water into the dressing mixing with a fork until desired consistency is reached. Add more water if necessary.
- Taste and adjust as necessary. The dressing on its own is not particularly sweet but in conjunction with the other salad ingredients it is perfectly balanced.
- Wash and chop your kale.
- Once completely dry, massage ½ tablespoon of olive oil and some salt into your kale. Set aside.
- Dice and sauté shallots.
- Layer salad as follows: kale, shallots, pecans, and pepitas. Pour on dressing and slide your pumpkin patty on top.
Beautiful thoughts. I agree, I also don’t understand how people can ‘hate to cook’. For me cooking and especially baking is so relaxing, it’s like meditation, I don’t think about anything else, apart from what I’m about to make. These patties sound delicious.
Thanks, Kristina. For some of us that love for cooking seems to come more naturally. Baking comes more naturally to me too. We sound like we have similar sensibilities in the kitchen – meditative.
Ha! I just had to add to this comment because my entire family thinks I’m crazy when I say cooking is meditative! I COMPLETELY zone out when I’m in the kitchen…..and it’s awesome. It’s been that way since I cooked my first meal at the age of 9. I will most certainly be trying these Curried Pumpkin Patch Patties. Curry and pumpkin taste great together. I like to put curry in my pumpkin and sweet potato soups!! Awesome pictures by the way!
How great! I would argue that perhaps you “zone-in” not out when you are cooking. That’s what happens to me. I become more centered, more myself, and more at peace. Curry is such a great addition to pumpkin and sweet potato – we are like minded food lovers. Thanks for adding your voice here!
oh my indeed! This looks so delicious and dreamy, and honestly a perfect cozy meal for the fall. And I just love you note about fresh pumpkin – I’m always so wary because I used to just cook from canned pumpkin, but recently I’ve been trying to do the whole thing right from the pumpkin. Thank you for sharing <3. PS – kabocha everything 🙂
It is like a bowl of fall, Betty. I fell in love at first fork-full. The taste difference between canned and fresh is significant but once you know what you are dealing with you can achieve some great flavors! YESS Kabocha!!
This is such an interesting recipe! I haven’t had too many savory pumpkin dishes that I actually liked, so I will have to give this one a try! Love the use of curry and cumin. Oh and also, I totally agree with your thoughts on cooking 🙂 xoxo
The curry and the cumin make this dish! All the flavors work together really well. I hope you enjoy it as much as we did! xoxo
That’s so funny because just last night I was saying how hard it is to cook something you love and not share it with as many people as possible. That’s what’s so awesome about blogging! And it is hard to imagine not enjoying cooking. Anytime anyone starts cooking, I’m always the first one there to see what’s going on and seeing how I can help. I always want to be involved! I love your idea to make Pumpkin Patch Patties! That’s the cutest thing I’ve ever heard. They look delicious, and sound so creative and amazing. Love curry and pumpkin, so I’m totally game!
xx Sydney
We are in sync Sydney 🙂 I love the recipe title too, haha! Once I thought of the title I knew I had to perfect the recipe and get it posted. <3!
Believe it or not, I’ve never actually used fresh pumpkin before :/ I feel like that’s a sin because my blog is called pumpkin & peanut butter. You’ve now made it my goal to try it this year! These look fabulous by the way !!
Whhhat? You’ve got to try it! You are going to be inspired by the flavor. There are sooooo many varieties to try. AND…it is super good with peanut butter 🙂
curry and pumpkin and kale, oh my! exactly what i was thinking with a super-natural grin adorning my face. 🙂 I love how you describe the curry powder as ‘exposing’ the pumpkin flavor, this is such a great sentiment. as well your honest and beautiful thoughts concerning cooking. i really enjoy reading your blog and experiencing your recipes because of how genuine your voice and hands are. passion is something to be shared and feel good about. this salad is perfectly autumn, thank you for sharing. xo
You have such a beautiful way of expressing your thoughts, Danielle. Thank you for your kind words. Sharing my passion is so critical to my well-being (and if I may be so bold, I think it is critical to everyone’s well being to share their passion). When I was younger my father shared a piece of wisdom with me, “If you don’t share it, you don’t have it.” It has guided me ever since. XO!
You had me at pumpkin.. then at kale… then at, curry!! The combination of flavors you’ve assembled here made my mouth water. I couldn’t agree more about fresh pumpkin. Although I’ve never seen French pumpkin, I typically use winter luxury, sugar pie or kabocha. They are all so flavorful! I’ll keep my eyes peeled for French. I appreciate your sharing, Kathryn. No doubt it’s hard to imagine that something that nourishes body and soul would be so disliked. That’s the beauty of food blogs… that connection with others who are so passionate, not only with other bloggers, but with the people that come, cook and join the conversation! I’m so grateful for the outlet… I need it! Thank you for sharing your heart my dear and your inspiration!
Hehe! Thanks, Traci. I got my french pumpkin at the farmers market. I have not seen them in any conventional grocery stores, but I’ve used sugar pie pumpkins in this recipe with success. I love all of the connections I’ve made as a result of blogging. So many passionate food creators and sharers to enjoy this life with 🙂 – Like you! xoxo
I agree, Kathryn – food is love and sharing it is an important part of family and friendship. It helps build bonds and memories with the people you love. And I love the idea of curry pumpkin burgers – very creative and sounds delicious. The kale and tahini dressing is the perfect way to serve them. Thanks and have a great weekend!
Thanks, Geraldine. Some of my favorite stories, actually now that I think of it most of my favorite stories, all include enjoying food with those that I love.
I’ve never met a person who hates to cook, but I’ve heard rumors of the kind… and I can’t relate either. I admit I’m often a hasty cook, but the joy of spontaneously whipping up something nourishing and delicious never gets old. And pumpkin and curry, why haven’t I heard of that yet?! MUST TRY!
You are going to love curry and pumpkin! I was so excited by the flavor. I’m surprised that you have never met anyone who hates to cook. I know so many! Not quite sure what that says about me and the circles I travel in lol.
So great to see a salad recipe, and I never get bored of tahini it’s just so good! I totally agree, food is so psychological and it is all about shedding baggage and freeing yourself to appreciate food in its natural, functional beauty. I love your blog, I’ve just discovered it and am so glad! 🙂
Thanks, Susannah. I just discovered tahini as a salad dressing recently and I LOVE IT. Shedding baggage seems to be the trick in life 🙂 I’m glad you discovered it too! I’m looking forward to discovering yours.
kale and pumpkin is just the best combination ever!! love it so much as well.
and the photos are gorgeous <3
Thanks <3 <3 Best combination!
Kathryn – Pumpkin + curry! Genius combination! These little patties are something I need in my life. There’s so many yummy ingredients studded inside…I need to try this ASAP. Thanks for sharing – I’ll let you know how it goes:)
If you haven’t had the two together before you are going to love it. They are such a surprisingly good pair. Let me know how they turn out if you try them <3
Thank you for helping me decide what to make for dinner tonight Kathryn! I conveniently have all these ingredients staring at me now – voila patties! I can’t wait to try them 🙂
Yay! So happy to hear you were inspired to make this. I hope you enjoy it as much as we did. Let me know how it turns out. <3
These look delicious, Kathryn!! I’m still dreaming about your kabocha temaki, too — both of these sound like my perfect fall dinner.
If fall has a taste, these pumpkin patties come pretty close. I just love the combination! Thank you so much for coming by and commenting, Cynthia. Yours is one of my favorite blogs to follow – your photography, your writing, and your inspiring recipes <3
I love the way you share from your heart, Kathryn. Writing, sharing, and being open is a struggle for me, but it seems to come so naturally to you. I admire you for that! I usually turn my pumpkin puree into something sweet so I especially love that you made these savory patties! Sounds like such a great combination!
Such a sweet comment, Emily. Thank you. I love the way you share from your heart. Writing and speaking consistent with how I feel and think comes easily to me, but there are so many different forms of “being open”. If writing and sharing this way doesn’t come naturally to you maybe there is another medium of expression that would come more naturally to you and be equally or more satisfying. And whether sweet or savory, it is hard to go wrong with pumpkin <3
“It makes me sad when I hear people say that they hate to cook. My instantaneous impulse it to take them by the hand and bring them into my kitchen so that we can cook together.”
I feel the same way! I think the cool thing for me is I can look back and point to a few people who took my hand and led me into their kitchen. My mom, my brother: being with them and working with them to create something was a special experience rooted in connection (and it continues to be so when I go home for the holidays). I’ve always know that I love cooking, but your thoughts on what cooking represents really makes me appreciate my love of cooking and why I have that love. Your writing and ideas are simply great.
So happy to hear this Sam! Those early experiences of cooking are so crucial to a life-long love. Thank you for your sweet comment.
I’m Indian and cannot live without cumin!!! What gorgeous gorgeous patties! You know when I feel down, working in the kitchen lifts me up. It definitely is a meditative state when I’m cooking. You know my other love, ironing! I just love this recipe and it has gone on my list of must makes. <3
Hi Rakhee, I discovered cumin just several years ago and I agree my spice box would be lackluster without it. I have a friend who loves ironing too! Thanks for your comment <3
A salad that is right up my alley. The pumpkin patties look delicious and that miso tahini dressing looks like something I could slather on everything!
Haha! Yes indeed…slather it on everything 🙂