Skip to main content


Showing posts from February 2, 2014

Masaman Winter Squash Curry

Thai Masaman Pumpkin Curry is one of my all time favorite dishes. It is real Southeast Asian vegetarian comfort food, mildly spiced, nicely perfumed and rib-sticking at the same time. You can use pumpkin, any type of winter squash or even sweet potatoes with great results.

Serves 4-64 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) 2-3 kaffir lime leaves (optional) juice of one lime 1 small bunch fresh cilantro, roughly chopped 1 small bunch of m…