Vegetarian Thai Pumpkin and Sweet Potato Curry
This pumpkin and sweet potato curry is beautiful to serve and very delicious. It makes a flavorful side dish but is also a meal unto itself.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- For the Curry Sauce:
- ¾can coconut milk (reserve 1/4 can for garnish)
- 3garlic cloves
- 1thumb-sized piece galangal or ginger, sliced
- 3teaspoons ground coriander
- 2teaspoons ground cumin
- ½teaspoon ground turmeric
- 1fresh red chili, sliced, or 1/2 tsp. dried crushed chili or cayenne pepper
- ½teaspoon chili powder
- 11/2 tbsp. lime juice, freshly squeezed
- 3teaspoons fish sauce , or 2 tablespoons soy sauce or tamari
- Kosher salt, to taste
- 1teaspoon sugar
- For the Soup:
- 1to 2 tsp. vegetable oil
- ½cup water
- 2to 3 whole makrut lime leaves
- 3to 4 cups pumpkin or squash, peeled and chopped
- 1sweet potato or yam, chopped into chunks
- Handful of snow peas , optional
- 1handful fresh cilantro or basil leaves, for garnish
- Sliced red chili, for garnish, optional
Instructions
Step 1
Gather the ingredients.Step 2
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.Step 3
Add vegetable oil to a wok or medium-sized pot, then pour in curry sauce. Add 1/2 cup water, plus lime leaves, stirring to incorporate. Place over medium-high heat and bring to a boil.Step 4
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 5
Cover curry and allow to simmer 8 to 10 minutes, or until vegetables are soft enough to poke through with a fork.Step 6
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 7
Transfer curry into a serving dish or into individual bowls. Drizzle remaining 1/4 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 .