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Gingery Sweet Potato Curry (and pumpkin carving pics!)

October 31, 2013

Helloooo.  Remember when I used to post recipes?  Yeah, me too.  We’ve been eating basic, low-fuss meals lately…things have been crazy up at school and at home, and frankly, easy stir-fries and pasta dishes are our go-to’s, night after night.  Tonight, however, I ventured into the kitchen and made something different—and delicious!

But.  We’ll get to that in a bit.

First…the pumpkin carving pictures!  Lila LOVES pumpkins—she gets really excited about all of the ones we’ve seen on our walks and in the grocery store, and has a big stash of pumpkin stickers that she’s been sticking on things all week.

So, I figured she’d be pretty pumped to help out with our annual pumpkin carving festivities…and I was right. Smile 

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Carving pumpkins is serious business.  Smile 

After we removed the “pumpkin guts,” we set Lila up with a marker and her own little pumpkin, and Ryan and I got to work carving ours:

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Finally, once the pumpkins were all carved (or, ahem, covered in marker), we tried to get a few cute photos on our front porch.  Unfortunately, Lila was having none of that.  These next few photos basically sum up the thirty minute experience of trying to get her to smile for the camera:

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You win some, you lose some.

After the super-successful photo shoot wrapped up, I headed into the house to make some dinner—the aforementioned “not a stir-fry or pasta dinner.” Smile

Gingery Sweet Potato Curry

Ingredients:

1 tbsp. coconut oil

1 medium spanish onion, chopped

2 sweet potatoes, chopped into bite-sized pieces

1 inch piece of fresh ginger root, minced

1 can chickpeas, drained and rinsed

salt to taste (depending on if your chicken broth is salted or not)

3 cups chicken broth

4 tbsp. red curry paste (I use Thai Kitchen)

1 can lite coconut milk

Directions:

In a large soup pot, heat 1 tbsp. coconut oil.  Add onion and cook for 10 minutes, until starting to soften.  Add sweet potato and cook for another 10 minutes over medium heat.  Add ginger and chickpeas.  Season with salt and cook for another 1-2 minutes.

Add broth and red curry paste.  Stir well to incorporate paste, and bring to a boil over high heat.  Boil for one minute, then reduce heat to a low simmer and simmer for 30 minutes, until mixture has thickened and sweet potatoes are soft. 

Remove from heat and allow to cool slightly.  Add coconut milk and additional salt if necessary.

Enjoy along as a soup, or serve over rice!

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So delicious—spicy, warm…and orange for Halloween.  Smile 

We just wrapped up Paranormal 4…pretty weak as far as scary movies go, but you gotta watch some before Halloween, right?!

Have a great night!

4 Comments leave one →
  1. October 31, 2013 10:43 am

    SO fun! I love how hard she is concentrating on her work. Kaylin has been digging the pumpkins on our walks too. She always yells “there are pumpkins everywhere!!” I must have said that at some point and she picked it up haha. The dish looks so yummy! And the perfect color for halloween activities

    • October 31, 2013 12:17 pm

      Hahaha…so cute! I love the things that little kids say. 😉

  2. October 31, 2013 12:32 pm

    YUM. I haven’t made a curry dish in a while. Might need to change that ASAP.

  3. November 2, 2013 3:31 am

    What a perfectly hued meal! And I actually think the pumpkin pictures are quite adorable 🙂 Thank you for sharing!

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