Pumpkin Curry was not one of my favourite curries growing up. As I have learned to appreciate vegetables and other ingredients and taste them for their pure flavors, Pumpkin Curry now ranks high in my kitchen. The sweetness of the pumpkin contrasts with slightly salty curry. Each bite is full of creamy, nutty pumpkin with spicy sauce. Every Fall, I look forward to pumpkin curry.
The difference between pumpkin and squash seems to be which side of the pond you reside. Even though, I’m on the side that should go for 'squash', pumpkin gives the fairytale association. This fairy godmother will not turn the pumpkin into a coach for you to attend a party but she can turn pumpkin into pumpkin curry for your potluck.
Any type of pumpkin or squash is great with this recipe. In the picture on the right, I use fairytale pumpkin, also known as muscat squash. However, in the step-by-step pictures below, kabocha squash was the choice for the day. The fairytale pumpkin cooks much faster and has bright orange color, like carrots. The kabocha is denser with bright yellow flesh. My preference is the kabocha because its flavor is closer to the Thai pumpkin.