This sauce is super easy to make and can be used in any stir fry.
Broth: Use any broth that you want! In this recipe I used GoBio! Chicken Bouillon powder but any broth will do.
Soy Sauce: If you don’t have dark soy sauce then this recipe will still work without it! I like to use a little bit of dark soy sauce to add colour. You definitely need low sodium soy sauce or the sauce will be too salty. I always have both in my fridge. The brands I use are the Rooster Dark Soy Sauce and Lee Kum Kee Less Sodium Soy Sauce.
Chili Garlic Sauce: This sauce is pretty spicy so if you don’t want a spicy sauce then omit this. You can also use siracha or crushed red pepper flakes instead of the chili garlic sauce.
Variations: I used this sauce to make stir fried tofu but it can be used in any vegetable, chicken or beef stir fry! It’s great served over rice or noodles.
I absolutely love pumpkin season! This pumpkin curry is my favourite fall meal of all time. I love how easy curry is to throw together with items that I always have in my pantry. This curry is the perfect blend of sweet, and spicy!
Chickpeas: You can swap the chickpeas for red or green lentils. If you do use lentils, you’ll need to add some water and they will need some additional time to cook. I love the addition of chickpeas in all of my curries! They’re a pantry staple for me so I always have some on hand.
Jamaican Sweet Potato: I love using Jamaican sweet potatoes in this recipe. I personally like the flavour of them better and find that they’re less sweet. You could swap these for normal potatoes or sweet potatoes.
Kale: Kale is totally optional, but I love adding it to stews, soups, and curries! It’s very hearty, it doesn’t wither away like spinach, and adds extra nutrition.
Red curry paste: If you prefer less spiciness, Thai Kitchen red curry paste is very mild. Aroy-D is my current favourite. It’s definitely spicier than Thai Kitchen but I love that! The pumpkin and sweet potato are sweet, so the balance between the two is nice. They’re both good options! If it ends up too spicy for you, just add a little bit of brown sugar.
Kaffir lime leaves: I use dried because I can’t get them fresh. If you can’t find them, you can leave them out. I couldn’t find any for the longest time until my grocery store just recently stocked some. I use these like bay leaves and remove them before serving.
Pumpkin: A pie pumpkin or sugar pumpkin are the small pumpkins, not the large ones that you would carve.