Serves 4-6
4 cups pumpkin, butternut squash,
kabocha squash or sweet potatoes cut into large 1 ½” chunks
2 tablespoons vegetable oil
1 medium onion, diced
1 teaspoon crushed red pepper
1 large
shallot, chopped
2 cloves
garlic, chopped
4
tablespoons Thai masaman curry paste (make your own [recipe below] or buy it at
an Asian market or online)
1 large
carrot, peeled and sliced onto coins
1 sweet bell pepper, seeded and sliced into medium strips
2 cup peeled, cubed potatoes
3 cups
packaged vegetable or chicken broth or water
2-14 oz cans
coconut milk
2 tablespoons fish sauce (or light soy sauce if you want to keep it vegan)
2 tablespoons fish sauce (or light soy sauce if you want to keep it vegan)
2-3 kaffir lime leaves (optional)
juice of one lime
1 small
bunch fresh cilantro, roughly chopped
1 small bunch of mint, roughly
chopped
4 scallions, sliced into rounds
In a heavy
casserole, add the onions, crushed pepper, shallots, garlic, carrot, bell
pepper and curry paste. Sauté and stir until it all is wilted and coated with
curry. Add the pumpkin and potatoes and toss to coat. Add all remaining
ingredients except the herbs. Bring to a boil. Reduce heat to a gentle simmer
and cook, covered, for 35-40 minutes or until pumpkin is cooked through.
Serve in bowls, garnished with lime leaves, cilantro, mint and scallions
Masaman Curry Paste Recipe
10 to 12 dried whole red chilies, crushed
1 1/2 teaspoons coriander seeds
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 whole star anise
1 teaspoon ground cardamom
1 teaspoon black or white peppercorns
4 medium shallots, roughly chopped
2-inch piece lemongrass, chopped
1/2-inch piece fresh galangal or ginger, chopped
3 to 4 fresh or dried kaffir lime leaves, chopped (or 2 teaspoons of
lemon zest)
1 teaspoon sea salt
In a large mortar and pestle or
in a food processor, blend the ingredients together until a soft paste is
formed. Tah-dah.
