Thai Pumpkin and Sweet Potato Curry

vegetable curry
D.Schmidt for About.com
    30 mins
Ratings (4)

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!

What You'll Need

  • Curry Sauce:
  • 3/4 can thick coconut milk (reserve remaining 1/4 can)
  • 3 cloves garlic
  • 1 thumb-size piece galangal or ginger, sliced
  • 3 tsp. ground coriander
  • 2 tsp. ground cumin
  • 1/2 tsp. turmeric
  • 1 fresh red chili, sliced, or 1/2 tsp. dried crushed chili or cayenne pepper
  • 1/2 tsp. regular chili powder
  • 1 1/2 tbsp. freshly squeezed lime juice
  • 3 tbsp. fish sauce (vegetarians/vegans use 2 tbsp. soy sauce; wheat-free for gluten-free diets) 
  • Salt to taste
  • 1 tsp. sugar
  • ------------------------------------
  • Vegetable oil
  • 1/2 cup water
  • 2 to 3 whole kaffir lime leaves
  • 3 to 4 cups chopped peeled pumpkin or squash
  • 1 small to medium sweet potato or yam, chopped into chunks (2 to 3 cups)
  • A handful of snow peas, optional
  • 1/4 can thick coconut milk (reserved from sauce)
  • A handful of fresh coriander (cilantro) or basil leaves, for garnish
  • Red chili, sliced, for garnish (optional)

How to Make It

  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.
  2. Rub the bottom of a wok or medium-size pot with a little vegetable oil, then pour in the curry sauce. Add 1/2 cup water, plus the lime leaves, stirring to incorporate. Place over medium-high heat and bring to a boil.
  1. Add the 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.
  2. Cover the curry and allow to simmer 8 to 10 minutes, or until the vegetables are soft enough to poke through with a fork.
  3. Taste-test your curry, adjusting the salt level to suit your taste. Add fish sauce or a little salt or more soy sauce until desired taste is reached. Add more sugar if you'd like your curry sweeter. If too sweet or too salty for your taste, add more lime juice. Add more chili if you'd like it spicier.
  4. Transfer the curry into a serving dish, or into individual bowls. Drizzle over the remaining 1/4 can of coconut milk, and top with a final sprinkling of fresh coriander or basil. Fresh-cut red chili can also be sprinkled over. Serve with Thai jasmine rice.