Vegetarian Thai Pumpkin and Sweet Potato Curry

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By Matthew

Vegetarian Thai Pumpkin and Sweet Potato Curry

Name: Vegetarian Thai Pumpkin and Sweet Potato Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian, Thai
Ingredients: 2 cans coconut milk (reserve 1/2 can for garnish); 5 garlic cloves; 1 thumb-sized piece galangal, or ginger, sliced; 5 teaspoons ground coriander; 5 teaspoons ground cumin; 2 teaspoon ground turmeric; 1 fresh, sliced red chile, or 1/2 teaspoon dried chile or cayenne pepper; 1/2 teaspoon chili powder; 1 1/2 tablespoons freshly squeezed lime juice; 5 teaspoons fish sauce, or 2 tablespoons soy sauce or tamari; Kosher salt, to taste; 2 teaspoon palm sugar or regular; 1 to 2 teaspoons vegetable oil; 1 cup water; 4 whole kaffir lime leaves; 3 to 4 cups pumpkin, or squash, peeled and chopped; 1 sweet potato, or yam, chopped into chunks; Handful snow peas, beans etc; Handful fresh cilantro, or basil leaves, for garnish; Sliced red chile, for garnish, optional; Veg any other veg you have to use

6 steps

Prep:15minCook:20min

This is a lovely fall curry that sings with all the splendor of autumn. The curry sauce is made from scratch and yet is simple to prepare—it is made right in the pan used for the remainder of the recipe for ease of preparation. The curry sauce is thickened with coconut milk which adds that touch of richness you want in a good curry. This dish also happens to be naturally vegetarian, vegan and gluten free. Chickpeas can be added as an additional protein source, making this a perfect main course for vegetarians and vegans. Try it and see just how truly wonderful a vegetable curry can be. Note: I dry fry the spices first to bring out the flavours.

Updated at: Thu, 14 Sep 2023 11:09:21 GMT

Ingredients

4 servings

For The Curry Sauce

2cans coconut milk

reserve 1/2 can for garnish

5garlic cloves

1 piecegalangal

thumb-sized, or ginger, sliced

5 teaspoonsground coriander

5 teaspoonsground cumin

2 teaspoonground turmeric

1fresh red chile

sliced, or 1/2 teaspoon dried chile or cayenne pepper

½ teaspoonchili powder

1 ½ tablespoonsfreshly squeezed lime juice

5 teaspoonsfish sauce

2 tablespoons sauce or tamari

kosher salt

to taste

2 teaspoonpalm sugar

or regular

For the Soup

1 teaspoonsvegetable oil

1 cupwater

4kaffir lime leaves

whole

3 cupspumpkin

or squash, peeled and chopped

1sweet potato

or yam, chopped into chunks

snow peas

beans etc

fresh cilantro

or basil leaves, for garnish

red chile

Sliced, for garnish, optional

Veg

any other veg you have to use

Instructions

Step 1

Place all curry sauce ingredients together in a food processor or blender. Blend well to create a fragrant Thai yellow curry sauce. Alternatively, you can simply mince everything well and combine together in a bowl.

Food ProcessorMix

Step 2

Add vegetable oil to a wok or medium-sized pot, then pour in curry sauce. Add 1 cup water, plus lime leaves, stirring to incorporate. Place over medium-high heat and bring to a boil.

Wok

Pot

Step 3

Add pumpkin and sweet potato. When curry is bubbling, reduce heat to medium or medium-low heat (just hot enough to keep curry simmering). Add snow peas, if using, and stir occasionally.

Step 4

Cover curry and allow to simmer 8 to 10 minutes, or until vegetables are soft enough to poke through with a fork.

Step 5

Taste test curry, adjusting salt level to suit your taste. Add fish sauce, salt, soy sauce, sugar, lime juice, or chile until desired taste is reached.

Step 6

Transfer curry into a serving dish or into individual bowls. Drizzle remaining 1/2 can of coconut milk over and top with a final sprinkling of fresh cilantro or basil. Fresh cut red chile can also be sprinkled over. Serve with Thai jasmine rice.