|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 19g||95%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 6g||20%|
|Total Sugars 7g|
|Vitamin C 39mg||193%|
|*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:
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:
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.
Add vegetable oil to a wok or medium-sized pot, then pour in curry sauce. Add 1/2 cup water, plus lime leaves, stirring to incorporate. Place over medium-high heat and bring to a boil.
Add 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.
Cover curry and allow to simmer 8 to 10 minutes, or until vegetables are soft enough to poke through with a fork.
Taste test curry, adjusting salt level to suit your taste. Add fish sauce, salt, soy sauce, sugar, lime juice, or chile until desired taste is reached.
Transfer curry into a serving dish or into individual bowls. Drizzle remaining 1/4 can of coconut milk over and top with a final sprinkling of fresh cilantro or basil. Fresh cut red chile can also be sprinkled over. Serve with Thai jasmine rice.