Pumpkin/Sweet Potato Curry: GF/DF (serves 4)

The pumpkin can be replaced with butternut squash. It’s equally good.

  • 1 small edible pumpkin or a medium size butternut squash, peeled and cut into bite size cubes
  • 2 large sweet potatoes, peeled and cut into cubes
  • 1 small yellow onion, peeled and finely chopped
  • 5 garlic cloves, minced
  • 2″ (5 cm) fresh ginger, minced
  • 1/2 – 1 small red chili pepper, unseeded and sliced
  • 2 t garam masala
  • 1/2 t chili powder
  • 1 t ground cumin
  • 1 t turmeric
  • 2 t cinnamon
  • salt to taste
  • 2 large tomatoes, peeled and chopped
  • 4 T water
  • 1 can coconut milk
  • 1/4 cup toasted raw cashew nuts
  • fresh cilantro, chopped (optional)
  • lime wedges for serving

Preheat the oven to 450 F/225 C

Put the cubed pumpkin and sweet potatoes on a parchment covered baking tray. Drizzle with olive oil and sprinkle some salt. Roast in the oven for 30 minutes. Take the tray out and put aside while preparing the rest.

Dry roast the cashew nuts on medium heat in a frying pan. Turn off the heat when they start to brown.

In a heavy pan (I use cast iron), heat up some olive oil on medium heat. Add the chopped onion and cook until soft. Add garlic, ginger and fresh chili. Stir frequently. Add the ground spices and salt. Reduce the heat and stir to make sure that everything gets covered with the spices. Add the tomatoes and 4 T of water. Cook until the tomatoes are soft. Add the coconut milk, pumpkin and sweet potatoes. Simmer for about ten minutes. Taste the curry and add more spices if needed.

Chop the cilantro and cut the lime into wedges. Before serving, top the curry with cilantro and cashew nuts and put the lime wedges on the side of the dish.

I serve the curry with Basmati or Jasmine rice.

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