I found my inspiration from this Sri Lankan curry, but changed it drastically to use what I had on hand.
- 2 pieces of lotus root (washed, peeled, sliced, and soaked in cool water for ten minutes, then drained), or I might suggest you could used cubed potatoes instead if you don't have access to lotus root
- 1/4 kabocha, washed and chopped (skin left on), or regular pumpkin or squash
- 1 can coconut milk
- 3 T. tomato paste
- 2 t. dried onion flakes (or chopped fresh onion)
- 1 1/2 t. dried garlic flakes (or freshly minced garlic)
- 1 t. sea salt
- 1/2 t. chili powder
- 1 t. turmeric
- 2 t. curry powder
- a little coconut oil
Saute your renkon (or potatoes) and kabocha in some coconut oil for a few minutes, then add the rest of the ingredients and stir till combined. Let simmer for a little while until the kabocha is soft. The renkon will stay pretty crunchy.
And that's the beauty of this curry: crunchy and soft, sweet and spicy.
Serve with rice and some leftover chicken curry.