Vegetarian Thai Pumpkin and Sweet Potato Curry

Name: Vegetarian Thai Pumpkin and Sweet Potato Curry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai,Asian
Ingredients: 1 can coconut milk (reserve 1/4 can for garnish); 3 garlic cloves; 1 thumb-sized piece galangal, or ginger, sliced; 3 teaspoons ground coriander; 2 teaspoons ground cumin; 1/2 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; 3 teaspoons fish sauce, or 2 tablespoons soy sauce or tamari; Kosher salt, to taste; 1 teaspoon sugar; 1 to 2 teaspoons vegetable oil; 1/2 cup water; 2 to 3 whole makrut lime leaves; 3 to 4 cups pumpkin, or squash, peeled and chopped; 1 sweet potato, or yam, chopped into chunks; Handful snow peas, optional; Handful fresh cilantro, or basil leaves, for garnish; Sliced red chile, for garnish, optional

A fragrant Thai yellow curry with pumpkin and sweet potato, versatile as a flavorful side or a complete meal.

⭐ 4.1 (37 reviews) Prep: 20 minCook: 10 minTotal: 30 minYields: 4 servings

Category Tags:

Entree Side Dish Lunch Dinner

Cuisine Tags:

Thai Asian

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Ingredients

For the Curry Sauce:

1 can coconut milk (reserve 1/4 can for garnish)
3 garlic cloves
1 thumb-sized piece galangal, or ginger, sliced
3 teaspoons ground coriander
2 teaspoons ground cumin
1/2 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
3 teaspoons fish sauce, or 2 tablespoons soy sauce or tamari
Kosher salt, to taste
1 teaspoon sugar

For the Soup:

1 to 2 teaspoons vegetable oil
1/2 cup water
2 to 3 whole makrut lime leaves
3 to 4 cups pumpkin, or squash, peeled and chopped
1 sweet potato, or yam, chopped into chunks
Handful snow peas, optional
Handful fresh cilantro, or basil leaves, for garnish
Sliced red chile, for garnish, optional

Instructions

Blend all curry sauce ingredients in a food processor until smooth, or finely mince and combine them.
Heat vegetable oil in a wok or pot. Add the curry sauce, 1/2 cup water, and lime leaves; bring to a boil over medium-high heat.
Add pumpkin and sweet potato. Reduce heat to a medium-low simmer when bubbling, then stir in snow peas if desired.
Cover and simmer for 8 to 10 minutes, until vegetables are tender.
Season the curry to taste using fish sauce, salt, soy sauce, sugar, lime juice, or chile.
Serve the curry topped with a drizzle of coconut milk and fresh cilantro, basil, or red chile, accompanied by Thai jasmine rice.

Nutritional Info (per serving)

Calories: 340 kcal

Carbohydrate: 31 g

Cholesterol: 0 mg

Fiber: 6 g

Protein: 6 g

Saturated Fat: 19 g

Sodium: 466 mg

Sugar: 7 g

Fat: 24 g

Unsaturated Fat: 0 g