We usually have a curry night during the week, where we try different recipes, mixing South-East Asian and Indian tastes. This is an excellent recipe to make in bulk and reheating it during the week will taste just as good! Actually, the day after it will taste even better. We usually don't eat it straightway, but we let the curry rest for 1 day in the fridge and re-heat it. I love the pumpkin in the curry and the mix with the sweet potato is absolutely perfect to enhance the sweetness of the vegetables. The okra also gives a very creamy consistency. The kaffir leaves flavor reminds me of the coconut curries I ate in Thailand, Vietnam and Cambodia.
Ingredients (4 Servings):
- 1 Clove of Garlic
- 1 Quarter of Kabocha Squash
- 2 Sweet Potatoes
- 8-10 Okra
- 6-7 Brussels Sprouts
- 2 Carrots
- 1 Large Sweet Potato
- 1 Can of Organic Coconut Milk (400g/14oz)
- Extra-virgin Coconut Oil
- Extra-virgin Olive Oil
- Sweet Curry Powder
- Indian Curry Powder (Farben)
- 5-6 Dried Kaffir Leaves
- Sea Salt
- Simmer a clove of garlic with 2 tablespoons of extra-virgin olive oil and 1 tablespoon of extra-virgin coconut oil in a big saucepan. Once the oil comes to a sizzle, add 3 teaspoons of sweet curry powder and 3 teaspoons of Indian curry powder (Farben).
- Stir for a couple of minutes.
- Dice the squash and the sweet potatoes into cubes. Cut the Brussels sprouts into halves. Slice the okra. Dice the carrots.
- Add all the vegetables to the pan. Stir for 5mins. Cover with the lid and cook at medium heat for 10mins.
- Once the vegetables are half cooked, pour a can of coconut milk into the pan. Add the kaffir leaves and cook with the lid at medium heat for 10-15mins.
- Once the vegetables are fully cooked, turn off the fire and let it rest for a couple minutes.
- You can serve it with brown jasmine rice or white jasmine rice (steamed or pan fried). The rice is perfect to absorb the broth.