I love this dish because it’s easily adaptable to whatever vegetables you’ve got around. This would be great with eggplant, potatoes and green beans, or broccoli & tofu! I made this dish with quinoa, but try it with Jasmine rice, brown rice, or even rice noodles.

Prep Time: 15
Cook Time: About 35-45 min.
Serves: 4-6

2 sweet potatoes, chopped in 1 inch chunks
2-3 cups pumpkin, peeled & chopped in 1 inch  chunks
olive oil

1 can coconut milk
1/4 cup water
3 cloves garlic, roughly chopped
2 inch piece of fresh ginger, chopped
1 1/2 teaspoon ground corriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper (more for a hotter curry)
3 tablespoons soy sauce
1 1/2 tablespoon lime juice
1 teaspoon sugar
1 can chickpeas, drained and rinsed, or 1 1/2 cups cooked
1/2 cup fresh cilantro, chopped
salt to taste

Preheat oven to 400º F.

Place chopped sweet potato and pumpkin on a large baking sheet, drizzle with olive oil, and toss to coat. Roast for about 20-25 minutes until tender, but not soft.

In a blender add 3/4 cup of coconut milk, 1/4 cup water, garlic, ginger, spices, soy sauce, lime juice, and sugar. Blend until completely smooth.

When sweet potatoes and pumpkins are tender, transfer them, along with the chickpeas, to a large pot and cover with curry sauce. Simmer for 10-12 minutes. Stir in the cilantro and salt to taste.

To serve, pour remaining 1/4 cup of coconut milk over dish, and garnish with cilantro.