|Nutritional Guidelines (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 26g||129%|
|Total Carbohydrate 74g||27%|
|Dietary Fiber 14g||49%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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!
- For the Curry Sauce:
- 3/4 can coconut milk (thick reserve remaining 1/4 can)
- 3 garlic cloves
- 1 piece galangal (or ginger thumb-size sliced)
- 3 tsp. coriander (ground)
- 2 tsp. cumin (ground)
- 1/2 tsp. turmeric
- 1 fresh chili (fresh red, sliced, or 1/2 tsp. dried crushed chili or cayenne pepper)
- 1/2 tsp. chili powder (regular)
- 1 1/2 tbsp. lime juice (freshly squeezed)
- 3 tbsp. fish sauce (vegetarians/vegans use 2 tbsp. soy sauce; wheat-free for gluten-free diets)
- Salt, to taste
- 1 tsp. sugar
- For the Soup:
- 1 to 2 tsp. vegetable oil
- 1/2 cup water
- 2 to 3 makrut lime leaves (whole)
- 3 to 4 cups pumpkin (or squash chopped peeled)
- 1 sweet potato (or yam small to medium, chopped into chunks 2 to 3 cups)
- Optional: 1 handful of snow peas
- 1/4 can coconut milk (thick reserved from the sauce)
- 1 handful coriander (cilantro or basil leaves, fresh for garnish)
- Optional: chili (red, sliced for garnish)
Gather the ingredients.
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.
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.
Add the pumpkin and sweet potato. When the 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.
Cover the curry and allow to simmer 8 to 10 minutes, or until the vegetables are soft enough to poke through with a fork.
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.
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.