Pumpkin and Sweet Potato Curry

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This healthy vegetarian dish is beautiful to serve and very delicious, especially on a cool fall or winter evening! Chickpeas can be added as a additional protein source.

INGREDIENTS:

Curry Sauce:
3/4 can coconut milk (reserve remaining 1/4 can)
3 cloves garlic
1 thumb-size piece galangal or fresh ginger, 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:
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 below)
2-3 whole kaffir lime leaves (available fresh or frozen at Asian stores)
Handful fresh cilantro for garnish
1 cup chickpeas, optional
Salt and pepper to taste
Additional lime juice, soy sauce and sugar, if desired
1/2 cup dry roasted cashews, chopped coarsely
Cooked jasmine rice

METHOD:

Place all curry sauce ingredients together in a food processor or blender. Pulse until all ingredients are smooth and well combined.

Coat a medium sized saucepan or dutch oven with a little vegetable oil, then pour in the curry sauce. Add 1/2 cup water, plus the lime leaves, stirring to combine. Place curry sauce over medium-high heat and bring to a boil.

Add the pumpkin and sweet potato chunks. When curry is bubbling, reduce heat to medium, or just hot enough to keep curry simmering. Cover the curry, stirring occasionally, and simmer 8-10 minutes, or until the vegetables are fork tender.

If using chickpeas, stir them in now and allow them to simmer 1 minute before serving.

Adjust salt and seasoning. Add more lime juice, soy sauce or sugar to balance the flavors to your taste. If you enjoy a hotter, spicier curry, add more cayenne or chillis.

Transfer the curry into a serving dish, or into individual bowls. Drizzle the remaining 1/4 can of coconut milk over curry, and top with a final sprinkling of fresh coriander and cashews.

Serve with jasmine rice.

YIELD: Serves 4