One Pot, No Fuss, Cozy Pumpkin Curry
Fall is my favorite season. The crisp air, the jeweled leaves, the sweaters and boots, this season has it all. And now, I think I've stumbled upon a cozy fall curry that has it all too. It's savory, spicy, and just a little bit sweet. But not only that, it's quick, uses one pot, and is amenable to lots of swaps. Perfect for when you don't want to run to the store for this and that.
Ingredients + Swaps:
1 yam (swap: sweet potato, other potatoes, or 3 carrots)
2 tbs sesame oil (swap: olive or vegetable oil, the sesame just adds a little extra nuttiness)
1 tbs minced garlic (bottled or fresh)
1 tbs ginger paste (tube or fresh) or powder
1 cup of coconut milk (swap: plant milk, but coconut is recommended for flavor)
1 can of pumpkin puree (swap: about 2 cups of cooked and mashed pumpkin, squash, sweet potato, or yams)
1 cup of chickpeas (swap: canned white beans, fried tofu, veggie meat, or paneer)
1.25 tsp of salt
1 - 1.5 tsp of red pepper powder (swap: 0.75 tsp cayenne pepper)
1 tsp of coriander powder
1 tsp of garam masala powder
1 tbs of brown sugar (swap: white sugar, maple syrup, or honey)
2 tsp of any vinegar (or 3-4 tsp of lemon juice)
1 cup of fresh spinach or other leafy greens (optional)
Prep the yams and onions: Wrap the yam or potato in a wet paper towel and microwave it for 6-8 minutes (depending on the yam's size) to soften. Meanwhile, peel and slice the onion. Then, carefully peel and roughly chop the microwaved yam/potato (or just chop up the raw carrots, if swapping).
Sauté the yams and onions: Add the oil to a medium pot over medium heat. After about 30 seconds, add the yams (or carrots), onion, garlic, and ginger to the hot oil, then toss. Cook, uncovered for about 4-6 minutes, tossing intermittently.
Once the yams and onions are slightly browned, add all the remaining ingredients except the spinach or leafy greens into the pot. Cook and cover, stirring occasionally. After about 8-10 minutes, once the curry has cooked through, stir in any leafy greens and cover until they just wilt. Serve over any kind of rice, grain, or naan. Add a dollop of yogurt if you like.