As the days get darker in Helsinki and the weather colder and more and more miserable… As November is about to set in, I feel the need to make comforting curries. It’s also pumpkin season! Hence, pumpkin curry.
Pumpkin, sweet potato and chickpeas in coconut curry sauce:
- 500 gr pumpkin
- half a big sweet potato
- 2 onions
- packet or tin of pre-cooked chickpeas
- 3 tbsp yellow curry paste
- a chunk of ginger
- 1 clove of garlic
- cooking oil
- 400 ml tin of coconut milk
- 250 ml veggie stock
- small handful of brown sugar
- small splash of sweet soy sauce
- juice of half a lime
- handul of chopped fresh mint leaves
- served with boiled basmati rice
Serves about 3 hungry people.
Pour some cooking oil in a pan and heat up. Add the curry paste, pressed garlic and chopped-up ginger. Stir. Dice your pumpkin and sweet potato, and add them to the pan. Stir to infuse the veg with the spices. Add the veggie stock and coconut milk as well as the pre-cooked chickpeas and leave the curry to simmer for 10-15 minutes.
Season with a handful of brown sugar, a splash of sweet soy sauce to find the right balance between salty and sweet (the curry paste can be quite salty and the coconut milk and veg are in themselves sweet). Add lime juice for acidity and sprinkle chopped fresh mint leaves on top. You’re done.
I served my curry with boiled basmati rice and this amazing homemade courgette and mint chutney my mum cooked up… I will have to get the recipe off her and blog about it. Perfect with a hearty curry, let me tell you!