Another Vegetarian Curry Recipe
I’m on a bit of a vegetarian kick at present. Am I getting healthier? I doubt it.
Nevertheless, this weekend saw me looking at the vegetarian curry recipes again in search of a good, easy, curry recipe. And a very recent arrival, the Sweet Potato and Pumpkin Curry recipe got my attention. I know that sweet potatoes are pretty easy to get nowadays – it was a different story a few years ago. And this recipe also had aubergine (eggplant) and mushroom in it. I’ve never really understood why mushrooms get put into spicy curries as the spices nearly always drown out the taste of the mushrooms. Mind you, aubergines (eggplants) are the same.
Despite this, I chose the sweet potato and pumpkin curry recipe for this week’s recipe test.
Shopping for the Curry Ingredients
Shopping for the ingredients was pretty easy. The days of sweet potatoes being hard to find are long gone. I had to get the other fresh ingredients (pumpkin, aubergine/eggplant, button mushrooms and the fresh coriander/cilantro) but I knew of lots of shops where these items would be available and it was an uneventful shopping trip.
Preparing the Curry Ingredients
Preparing the ingredients was a bit of a chore with the pumpkin seeing that it had to have the outer skin removed and be chopped up. I’ve had a couple of knife accidents in the past and removed the pumpkin skin very, very, carefully.
Once the ingredients had been prepared, it was obvious that I would need to use my biggest saucepan to get everything cooking at the same time.
Making the Sweet Potato and Pumpkin Curry
There really isn’t anything difficult about making this curry. All that was needed was to keep adding the ingredients and stirring – pretty much like any cooking really.
This is a big curry and stirring the ingredients while they were cooking had to be done carefully so that the ingredients would not spill over the top of the saucepan.
Tasting the Sweet Potato and Pumpkin Curry
I served up the sweet potato and pumpkin curry to the recently arrived tasting crew on the usual bed of basmati rice and soon everyone was eating the latest curry offering.
And the curry was pretty good. About the only thing that was a bit wrong was that some of the sweet potato wasn’t properly cooked. The original recipe said to cook the final stage for 15 minutes but sometimes potato is a bit slow in cooking, so I’ve changed the wording so that the curry should be cooked for a bit longer if the sweet potato is not thoroughly cooked.
Apart from that imperfection, the rest of the curry was cooked just fine. There was a good, clean, taste and the delicious coconut milk and fresh coriander (cilantro) tastes were enjoyed by the while team.
The sweet potato and pumpkin curry received a taste score of 7 out of 10 with a spice/heat rating of “Very Hot” – the curry can be toned down a little by only putting in one tablespoon of the curry paste instead of the listed two tablespoons.
Was this a Good Curry Recipe?
Overall, everyone said that this was a good curry recipe. The recipe was easy to follow and the resultant curry was very tasty.
This is a big curry and there was some left over for the next day. Being the cook, I got to eat the leftover curry. And, of course, the curry was even better the next day. The sauce had thickened and all of the potato was properly cooked with the extra cooking time – the previous day I had turned the heat off but left the curry on the hot plate so there was a bit more cooking. So, even though I heated up the leftover curry in the microwave, the curry was well cooked.
A curry often tastes better the next day. Maybe we should make all of our curries a day earlier?