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Gordon's Pumpkin Curry Recipe from Ramsay Around the World
Cut half of the Acorn Squash. Clean in the inside and then cut into around 1 inch wedges. Take a slice off the bottom so that the squash can be stood up for plating later.
Mix the squash with 1/4 cup of Ghee and season with salt, pepper, 1 teaspoon of Red Chili Powder, 1 teaspoon of Coriander and 1 teaspoon of Turmeric. Then grill or bake in oven over medium-high heat. Flip squash over once charred on one side. Once other side is charred lower the heat and keep flipping. Wrap in tin foil and keep on low heat to fully cook.
In a large sauce-pot add about 2 tablespoons of ghee, then once hot add the onions and season with salt and pepper and mix. After the onions have started to cook for about 5-6 minutes, add the garlic and followed a few minutes later by the ginger the green chili. After a few more minutes add the Kaffir Leaves followed by the red chili and mix until a light brown.
Once onion mixture is a light brown add 1 Tablespoon of Turmeric, 1 Tablespoon of Coriander, 1 Teaspoon of Red Chili Powder and 1 Teaspoon of Chili Powder. Mix and toast the spices.
Taking the other half of your acorn squash, quarter and clean in the inside (Note if the squash is as very large, half this). Then using a cheese grater, grate the squash on the large side. Add to onion mixture and cook. Once everything is a nice color, add coconut milk and a dash of water. Bring to a boil then simmer. (If there's not enough of a coconut curry base, add more milk)
After about 10-15 minutes and once the mixture is flavorful Jaggery Sugar, Tomatoes, Green Onions and Cilantro/Coriander and mix. Add about a tablespoon of palm sugar as well. Take your lime and squeeze juice over mixture and mix. Once Curry is really taken on flavor and form add coconut meal. As the curry is being finished, take out the red chilis (unless you don't like your guest ;) )
Using a serving tray, place 5-6 of the cooked acorn squash standing upright and coat with the curry. Finish with coconut meal and serve!