October 2015 - Pumpkin Coconut Curry

October makes me think of pumpkins and warm stick to your ribs food to combat the cooling weather...so I thought it only fitting that we use pumpkin in our Friday Feast this month!

Our cooking class members created a beautiful and flavorful spread this month:

• Pumpkin Coconut Curry, with chicken
• Coconut Sweet Rice
• Homemade Naan (Indian flatbread)

The sweetness of the pumpkin and coconut milk was complimented by the spice and heat of the curry powder and cayenne pepper.

Instead of using a tandoor oven, we used a pizza stone and a high heat (450*) oven to cook our delicious naan. The whole meal turned out wonderfully, and it was so easy! Take a look at the pictures of our cooking process and end results (before we wolfed it all down!)

- Service Coordinator

letting our yeast dough rise for an hour

after 1st proof

after 2nd proof

the hot pizza stone and broiler cooks both sides at once!

done! and delicious...

our mise en place

Pumpkin Coconut Curry with chicken

our naan waiting to be rolled out

so delicious!

lots of cilantro

our finished product--YUM!