This Pumpkin & Sweet Potato Curry is beautiful to serve and so delicious. Makes for a flavorful side dish, but is also a meal unto itself. Chickpeas can be added as a additional protein source, making this a perfect main course for vegetarians/vegans (it was tested both with and without the chickpeas - delicious both ways!). The curry sauce is easily made from scatch, so it's both fresh-tasting and very healthy. And since this curry is thickened with coconut milk, it is natually gluten-free. Try it and see just how truly wonderful vegetables can be!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
- SERVES 4 as a Main Entree/ 6 as a Side Dish
- 1 small to medium sweet potato OR yam, chopped into chunks (2-3 cups)
- 3-4 cups peeled pumpkin or squash, chopped into chunks
- 1/4 can thick coconut milk (reserved from sauce recipe below)
- 2-3 whole kaffir lime leaves (available fresh or frozen at Asian stores)
- handful fresh coriander for garnish
- Optional: 1/3 to 1/2 can chickpeas
- CURRY SAUCE:
- 3/4 can coconut milk (reserve remaining 1/4 can)
- 3 cloves garlic
- 1 thumb-size piece galangal OR ginger, sliced
- 1+1/2 tsp. ground coriander
- 2 tsp. ground cumin
- 1/2 tsp. turmeric
- 1/2 tsp. shrimp paste - Vegetarians use 1 Tbsp. soy sauce (wheat-free for gluten-free diets)
- 1 fresh red chili, sliced OR 1/2 tsp. dried crushed chili OR cayenne pepper
- 1/2 tsp. regular chili powder
- 1+1/2 Tbsp. lime juice
- 2 Tbsp. fish sauce - Vegetarians: use 3 Tbsp. soy sauce (wheat-free for gluten-free diets)
- 1 tsp. sugar
- Place all Curry Sauce ingredients together in a food processor or blender. Blitz well to create a fragrant Thai yellow curry sauce. OR, simply mince everything well and combine together in a bowl.
- Chop up your pumpkin/squash and sweet potato.
- Rub the bottom of a wok or medium-size pot with a little vegetable oil, then pour in the curry sauce. Also add 1/2 cup water, plus the lime leaves, stirring to incorporate.
- Place curry sauce over medium-high heat and bring to a boil.
- Add the pumpkin and sweet potato. When curry is bubbling, reduce heat to medium, or medium-low heat (just hot enough to keep curry simmering). Stir occasionally.
- Cover the curry and allow to simmer 8-10 minutes, or until the vegetables are soft enough to poke through with a fork. Stir occasionally.
- If using chickpeas: Add chickpeas at the end, stirring them in and allowing them to simmer 1 minute before serving.
- Taste-test your curry, adjusting the salt level to suit your taste. Vegetarians: add a little salt or more soy sauce until desired taste is reached. For non-vegetarians: add more fish sauce until desired flavor is reached. Add more sugar if you'd like your curry sweeter. If too sweet or too salty for your taste, add more lime juice. Add more chili if you'd like it spicier.
- Transfer the curry into a serving dish, or into individual bowls. Drizzle over the remaining 1/4 can of coconut milk, and top with a final sprinkling of fresh coriander. Fresh-cut red chili can also be sprinkled over. For additional protein, a sprinkling of dry-roasted cashews can be added. Serve with Thai jasmine rice. Also excellent with my Easy Thai Saffron Rice Recipe. ENJOY!