In Autumn of 2015 I went to the supermarket and saw a beautiful hokkaido pumpkin. I figured I could make a soup, but then again,
soups can not really be counted as a full meal. (There are exceptions, but I generally don't feel satiated after spooning a
liquid :P). In the end, I just picked up random groceries I liked, and figures I could stir them together with coconut milk. The result
was surprisingly good. This recipe does not require rice, since the pumpkin and potato provide plenty of carbs
Preparation
Get 1 liter of water boiling in a pot. Add vegetable stock. Cut up sweet potato and pumpkin into cubes approximately
the size of rolling dice. Personally, I dump the interior of the pumpkin but if you want to keep it for a soup, do it. Add sweet
potato to the boiling water, 3 minutes later add pumpkin. Meanwhile fry up onion, garlic, bell peppers and chicken in the oil.
Spice with chili salt and pepper.Set aside. Once the potato and pumpkin cubes are piercable by a fork but still a bit hard on the inside,
drain the vegetable stock. Now, add curry paste to a large pot, add coconut milk and heat up until boiling. Immediately turn down the heat
to 30% and add everything (except the cilantro). Simmer slowly for 20 minutes. Serve with fresh cilantro, fresh lime juice and (optional) chili or hot
sauce on top.
Sweet-potato and pumpkin Thai curry
Ingredients (2 Servings)
400g chicken breast or lean beef
250g sweet potato
300g hokkaido pumpkin
400ml coconut milk
1 medium onion
2 bell peppers red or yellow
a handful of fresh cilantro
10ml coconut oil OR other oil
1 lime
Spices
4 cloves of garlic
habanero OR other chili
kurkuma
cumin
ginger
yellow curry paste OR curry spice blend
vegetable stock
salt and pepper to taste
Nutrition Values
Per 880g Serving Size
kcal 885
Total Fat 44.9g
Saturated Fat n/a
Trans Fat n/a
Sodium 345mg
Total Carbohydrates 58.6g
Sugars 24.2g
Dietary Fiber 24.4g
Protein 57.7g