From Asia to the Middle East to Mexico, countries the world over use pumpkin in a dizzying array of dishes. Save the large ones for carving; use the small sugar pumpkins for cooking, they’re sweeter and fleshier. These hearty fall vegetarian dishes are beautiful to serve, fragrant to smell, and delicious to eat.

PUMPKIN AND SWEET POTATO CURRY

By Monterey Bay Certified Farmers’ Markets

Ingredients:
Curry Sauce:
3/4 can coconut milk (reserve remaining 1/4 can)
3 cloves garlic
1 thumb-size piece fresh ginger, sliced
1 1/2 tsp. ground coriander
2 tsp. ground cumin
1/2 tsp. turmeric
2 T. soy sauce
1/2 tsp. fish sauce
1/2 tsp. cayenne pepper
1/2 tsp. chili powder
1 1/2 tsp. lime juice
1 tsp. sugar

Vegetables:
1/2 cup water
Vegetable oil, as needed
1 large sweet potato or yam, cut into chunks (2-3 cups)
3-4 cups peeled pumpkin, cut into chunks
1/4 can coconut milk
2-3 whole kaffir lime leaves (available at Asian markets OR substitute with fresh basil and juice of one lime.)
Handful fresh cilantro
1 cup chickpeas
Salt and pepper to taste
Red pepper chili flakes to taste
Additional lime juice, soy sauce, seasonings, and sugar, as desired

Directions: Place curry sauce ingredients in a bowl. Combine until smooth. Coat a medium-sized saucepan with vegetable oil, then pour in curry sauce. Add 1/2 cup water plus lime leaves, stirring to combine. Place over medium-high heat and bring to a boil. Add pumpkin and sweet potato chunks. When curry starts to bubble, reduce heat, cover, and simmer 8-10 minutes or until tender. Add chickpeas and simmer a few more minutes. (Adjust seasonings, add more lime juice, soy sauce, and sugar to balance flavors.) Ladle into bowls, drizzle with coconut milk, and a sprinkling of cilantro and chili flakes. Serve with jasmine rice.