It is a lovely autumn curry that sings with all the splendor of autumn. The curry sauce is made from scratch and yet simple to prepare – it is prepared directly in the pan used for the rest of the recipe to facilitate preparation. The curry sauce is thickened with coconut milk which adds the touch of richness you want in a good curry. This dish is also naturally vegetarian, vegan and gluten-free. Chickpeas can be added as an additional protein source, making it a great main dish for vegetarians and vegans. Give it a try and see how wonderful a vegetable curry can be!
Ingredients of Vegetarian Thai Pumpkin and Sweet Potato Curry
- 1/4 cup- olive oil, divided
- 1 small sugar pumpkin-(about 1 1/2 lbs.), or 5 cups raw, peeled, diced pumpkin flesh.*
- 1 lb. sweet potatoes – (about 2 medium), washed, unpeeled, and diced
- 1 small onion, diced
- 1 Tbsp.- fresh grated ginger
- 1 heaping Tbsp.- red curry paste
- 2 cups- vegetable broth (or whatever broth you want to use)
- 1 can -(14.2 oz.) full-fat coconut milk
- 1 3″ -piece of lemongrass, outer 2 layers removed, halved lengthwise
- 1/4 cup- dried lentils
- Kosher salt and fresh ground black pepper
- 3 cups -cooked quinoa, warm
- fresh cilantro, chopped
- Thai chilies, thinly sliced
- lime wedges
- Sriracha or Gochujang
Also Read: Thai Ribs Sticky-Tangy
Instructions of Vegetarian Thai Pumpkin and Sweet Potato Curry
- To prepare the pumpkin, wash the outside and peel off the skin using a vegetable peeler. Cut in half, remove the casings and seeds and dice the pumpkin flesh.
- In a large heavy pot (I used a Dutch oven), heat 1.5 tablespoons. olive oil over medium-low heat. Add the pumpkin and season with a good pinch of salt and pepper.
- Cook until softened and golden (about 10 minutes). Remove the pumpkin in a bowl and set aside.
- Heat an additional 1.5 tablespoons. oil and add the sweet potatoes and onions; Season with salt and pepper.
- Cook until softened and golden (about 10 minutes). Push the contents of the pan to one side and add the rest of the tablespoon of oil on the empty side of the pan.
- Add the ginger and curry paste to the oil and cook, stirring constantly, for 1 minute. Add the cooked pumpkin, broth, coconut milk, lemongrass and lentils to the pan and stir. Boil, reduce heat for 15 minutes.
- Season with additional salt and pepper to taste.
- To serve, garnish 1/2 cup quinoa with 1 cup curry for each serving. Garnish with cilantro, peppers and lime wedges to squeeze them.
- Add the hot sauce of your choice.