lotus-root (renkon) and kabocha (pumpkin) curry

We had some leftover chicken curry and I wanted some veggies to go with it. The renkon (lotus root) and kabocha (Japanese green-skinned pumpkin) were staring at me from the produce drawer, expectant and wanting to be friends.

I found my inspiration from this Sri Lankan curry, but changed it drastically to use what I had on hand.

You'll need:

• 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

Do this:

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.