Pumpkin curry casserole

Shanghai is a coastal city, often visited by typhoons in summer and autumn. Although most of them are only affected by the edge of typhoon, but not landing typhoon, the hazards to peoples lives are not too great. The greatest feeling is the impact of Typhoon on vegetable planting in suburbs. Recently, due to the impact of several consecutive typhoons, vegetable prices have increased significantly, especially green leafy vegetables, which have doubled. The most common chicken salad in summer is sold at 7-8 yuan per kilogram, almost 3-4 times as much as before the typhoon. On the contrary, the prices of winter melon and pumpkin have remained stable, and the price of pumpkin has fallen somewhat. In supermarkets, the price of small pumpkin is less than 500 grams at a special price. Seeing that pumpkins are cheap, I bought more. Pumpkins are not easy to spoil anyway. They can be used for cooking, soup cooking and dessert making. I want to praise myself again, see how many days I will have! Pumpkin has many ways of cooking, frying, stewing, bread and dessert. This time, I innovated. I made curry pumpkin which I had never done before. I pulled a sweet basil from the balcony and sprinkled a handful of ripe pine nuts. Its super simple and convenient to make. Its totally effortless and tastes good. In fact, the dishes I cook are super simple, difficult and complicated, and I wont.