This is the first time Growing the Future fell on the same day as Halloween so it was only appropriate that we had a pumpkin themed evening.

Frank, our fabulous and dedicated adult volunteer, started off the session by teaching the youth some knife skills and how to safely use them.

We’ve been quite lucky that there isn’t any snow on the ground yet, even though it has been on and off with chilly, cloudy and rainy weather. So a bunch of our youth, along with Robyn, hit up the youth garden, to clean it up and put it to bed for the winter.

Everyone there was already excited about going trick-or-treating so our pumpkin carving activity added to the enthusiasm of the evening. It turns out most of Toronto was sold out of pumpkins, so it was quite the mission to find carving-worthy pumpkins on the day of Halloween but our super heroes Robyn and Frank came through with some nice big ones to carve!

Though our dinner lacked candies, we did make some yummy sweet deliciousness which also reflected the fall season– which is nothing without thinking about Halloween– pumpkin curry with basmati rice and apple beet salad.

If you have any pumpkin leftover and you’re looking for something to warm you up this evening, try our pumpkin curry recipe and do let us know how you liked it!

Pumpkin Curry
Adapted from Inspired





Ingredients: (serves 4)
1 small onion, chopped
2 garlic cloves, peeled and chopped
2 tablespoons canola oil
2 tablespoons freshly grated ginger
6 cups peeled, diced pumpkin
4 teaspoons curry powder
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons tomato paste
1 ½ cups vegetable broth
1 cup chick peas
¼ cup raisins
2 tablespoons chopped fresh cilantro

Using a food processor, purée the onion and garlic into a paste.
Heat the oil in a large saucepan over medium-high heat. Stir in the onion-garlic paste and ginger. Cook until most of the moisture evaporates.
Stir in the pumpkin, curry powder, salt and pepper and cook for 1 min.
Mix in the tomato paste and cook another 2 to 3 min.
Add the broth, cover loosely and keep to a low simmer. Cook until the pumpkin is tender and the sauce has thickened slightly, 10 to 12 min.
Stir in the chick peas and cook until heated through, 2 to 3 min.
Garnish with raisins and cilantro and serve with Basmati Rice.


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