This hearty Pumpkin and Sweet Potato Curry is a vibrant vegetarian dish that brings warmth and comfort to the table, especially on a cool fall or winter evening. The creamy coconut milk base is layered with fragrant spices, lime, and a touch of chili for gentle heat. Pumpkin and sweet potato add natural sweetness and a velvety texture, while kaffir lime leaves infuse a bright citrus note that makes the flavors pop. For a heartier version, stir in chickpeas to boost the protein and make it a complete meal. Serve with steamed jasmine rice and garnish with fresh cilantro and cashews for a dish that is as beautiful to present as it is delicious to eat.
INGREDIENTS:
Curry Sauce:
3/4 can coconut milk (reserve remaining 1/4 can)
3 cloves garlic
1 thumb-size piece galangal or fresh ginger, thinly sliced
1 1/2 teaspoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon turmeric
2 tablespoons soy sauce
1/2 teaspoon fish sauce
1/2 teaspoon dried crushed chili or cayenne pepper
1/2 teaspoon chili powder
1 1/2 tablespoons lime juice
1 teaspoon sugar
Vegetables and Add Ins:
Vegetable oil, as needed
1/2 cup water
1 medium sweet potato or yam, cut into chunks (2-3 cups total)
3-4 cups peeled pumpkin or butternut squash, cut into chunks
1/4 can thick coconut milk (reserved from sauce recipe above)
2-3 whole kaffir lime leaves (available fresh or frozen at Asian stores)
1 cup chickpeas, optional
Salt and pepper to taste
1/2 cup dry roasted cashews, chopped coarsely
Handful fresh cilantro for garnish
Additional lime juice, soy sauce and sugar, if desired
Cooked jasmine rice
METHOD:
Place all curry sauce ingredients in a blender or food processor. Blend until smooth and well combined.
Heat a medium saucepan or Dutch oven over medium heat and coat the bottom with a little vegetable oil. Pour in the curry sauce and add 1/2 cup water along with the kaffir lime leaves. Stir well, then bring to a gentle boil over medium-high heat.
Add the pumpkin and sweet potato chunks to the bubbling curry. Reduce heat to medium (just enough to maintain a steady simmer). Cover the pot and cook for 8–10 minutes, stirring occasionally, until the vegetables are fork-tender.
If using chickpeas, stir them in now. Let them simmer for another 1–2 minutes to heat through.
Taste the curry and adjust flavors as needed—add more lime juice for brightness, soy sauce for saltiness, or sugar for balance. If you prefer extra heat, stir in additional chili flakes or cayenne.
Remove from heat. Drizzle the reserved 1/4 can of coconut milk over the curry. Sprinkle with chopped cashews and fresh cilantro.
Serve hot with steamed jasmine rice.
YIELD: Serves 4
