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1
Preheat oven to 350 degrees F.
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2
On a sturdy cutting board, remove the stem of two pumpkins, and slice pumpkins lengthwise.
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3
Dispose of pumpkin seeds and strings.
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4
Cut each half again lengthwise, and place the eight pieces of pumpkin on two baking sheets.
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5
Drizzle with 3 tablespoons of olive oil, and sprinkle with salt and pepper.
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6
Roast pumpkin in the oven for 45 minutes, or until pumpkin is soft when pierced with a fork.
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7
Meanwhile, prepare the curry.
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8
In a medium sized skillet, heat 1 tablespoon olive oil.
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9
Once hot, add 1 teaspoon salt, onion, carrots, half of the cilantro, and soy sauce.
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10
Saute until onions are translucent.
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11
Then, add garlic and simmer for another minute.
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12
Transfer vegetable mixture to crock pot on low setting.
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13
Add a small part of the chicken stock to the skillet, and scrape the sides of the skillet, obtaining all vegetable pieces.
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14
Then, transfer all chicken stock to the crock pot.
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15
Next, add coconut milk, red curry paste, fish sauce, turmeric, red pepper flakes, chili powder, lime juice, salt, and pepper.
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16
Stir and cover crock pot with lid.
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17
By this time, your pumpkin should be ready to cube.
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18
Remove pumpkin from oven, and transfer to a cutting board.
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19
The pumpkin skin should be soft, and easy to peel off.
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20
If not, you can help it along with a knife.
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21
Cut pumpkin into 1 cubes.
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22
If you slacked on removing the pumpkin strings in the first step, you can cut them off here as well.
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23
Add cubed pumpkin to the pot, and cover with lid.
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24
Cook on low for 3-4 hours.
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25
Remember to taste the curry, adding more of the ingredients depending on how salty, spicy, creamy, or tangy you desire your curry to be.
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26
Prepare jasmine rice according to package, but cook rice with reserved chicken stock (not water).
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27
Serve curry over rice, and top with fresh cilantro.
