Thai curry is a favorite technique of mine to keep my winter produce from getting monotonous. This is a great season to get creative in the kitchen and really appreciate the ebb and flow of seasonal produce. Luckily for us, winter vegetables are a perfect canvas for bold exciting flavors like this sweet potato curry. Steam up some rice and you’re all set for dinner. And lunch the next day. And maybe a snack too.
- 2 cups diced sweet potato
- 1 cup Koginut squash
- 1 bunch of mustard greens (or spinach or kale)
- ½ cup chopped mushrooms
- 1 diced onion
- 2 cloves minced garlic
- 1 2in. piece of fresh ginger
- 1 2in. piece of fresh turmeric
- 1 2in. piece of fresh lemongrass, whole
- 6 tablespoons sesame oil
- 1 kaffir lime leaf or the zest of 2 limes
- 1 can coconut milk
- 2-3 tablespoons of green or red curry paste
- 3 cups of stock (any kind)
- ¼ cup fish sauce
- ¼ cup torn mint leaves
- ½ cup roughly chopped cilantro (you can eat the stems!)
- 4 scallions, sliced thinly
- Lime wedges for finishing
- Serrano chilis, sliced thin for finishing (optional)
- Preheat your oven to 425F.
- Season the sweet potato and koginut squash with 3 tablespoons of sesame oil and salt. Feel free to throw any other seasonings you like on there. We encourage creativity!
- Arrange them on a baking tray and roast until they are browned, but still a bit firm. We’ll finish cooking those in the pot!
- Heat 3 tablespoons of the sesame oil in a tall pot. When it is hot add your ginger, garlic, turmeric, lemongrass, and onion.
- Once your aromatics start to brown, and they will do so relatively quickly so keep an eye on it, add in your mushrooms and mustard greens.
- Once you have them sauteed and they begin to wilt, add in your stock, coconut milk, lime zest or kaffir lime leaf, curry paste, and fish sauce.
- Allow it to come to a boil and simmer for 20-30 minutes.
- Add your roasted sweet potatoes and squash. Allow it to simmer for an addition 15 minutes. Remove from the heat and season to taste.
- Top with scallions, mint, cilantro, serranos (if using), and a squeeze of lime.