Roasted Pumpkin and Sweet Potato Curry

This hearty and flavorful curry is a great way to warm up on a cold day. The pumpkin and sweet potato are roasted until tender, then simmered in a creamy coconut milk sauce. Serve over rice or quinoa for a complete meal.

This recipe was inspired by a trip to Thailand, where I had a similar dish at a street food stall. The flavors were so complex and delicious, I knew I had to recreate it at home. After some experimentation, I came up with this recipe, which is a close approximation of the original. I hope you enjoy it as much as I do!

Prep time: 15 | Cook time: 40 | Serves: 4

Ingredients

• 1 medium pumpkin, peeled and cubed
• 1 large sweet potato, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 1 (15 ounce) can coconut milk

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss pumpkin and sweet potato with olive oil and spices.
3. Spread vegetables on a baking sheet and roast for 25-30 minutes, or until tender.
4. While vegetables are roasting, heat coconut milk in a small saucepan over medium heat.
5. Once vegetables are roasted, add them to the saucepan with the coconut milk.
6. Bring to a simmer and cook for 10 minutes, or until sauce has thickened.
7. Serve over rice or quinoa.

Why It Works

• Roasting the pumpkin and sweet potato brings out their natural sweetness.
• The spices add a warm and fragrant flavor to the dish.
• The coconut milk sauce is creamy and rich, and it helps to bring all the flavors together.