{Recipe; Vegan MoFo} Thai Green Curry Vegetable Soup

soupheadingWinter extended her clutches this week, knocking Spring from her cosy perch. First, we were greeted with cool breezes and cloud cover. Then in a demonstration of might, teeming rain descended during the darkness. The type of rain that prompts you to hope that the roof is free of holes.

With Winter knocking on our door, a warming soup was required.

This recipe features sweet potato, pumpkin, carrot, kaffir lime leaves, green curry paste, fresh lime juice, coconut milk and coriander leaves.



Serves 3 as a main, or 4 as an entree (appetiser)

575g/4 cups Kent pumpkin (or your preferred variety), chopped

1 large carrot, chopped

 1 generous cup of diced sweet potato 

1 medium brown onion, chopped

3 cups gluten-free vegetable stock

2-4 teaspoons of green curry paste (store-bought or homemade)

2 dried kaffir lime leaves

2 garlic cloves, minced

1 cup coconut cream

2 teaspoons freshly squeezed lime juice

fresh corinader leaves for garnish

4 whole dry-roasted macadamia nuts for garnish


1. Dry-roast 4 whole macadamia nuts in a fry pan, until lightly golden in colour. Cut each nut in half and set aside to cool.

2. Heat 2 or 3 tablespoons of water in a large saucepan on a medium heat. Add the chopped onions and saute until soft, stirring occasionally.

3. Add the garlic and curry paste (the quantity depends on the level of spiciness desired), and stir well. Heat for 2 minutes, stirring occasionally.

4. Add the pumpkin, sweet potato and carrot. Stir well to coat the vegetables with the paste.

5. Add the stock and kaffir lime leaves, and stir well. Cover the saucepan and bring the liquid to the boil. Lower heat, and simmer until the vegetables soften (about 20 minutes).

6. Remove the kaffir lime leaves. Puree the vegetables using a blender or immersion blender. If using an immersion blender, perform this step immediately. If using a blender, allow the soup to cool slightly before pouring it into the blender jug.

7. Once the soup has been pureed (and returned to the saucepan if using a blender), add the coconut cream and lime juice to the saucepan. Stir well. Heat the soup gently for a few minutes prior to serving.

8. Serve the soup, and garnish with coriander leaves and 2 macadamia halves. If serving as a main meal, prepare a side dish of baked vegetables or steamed green vegetables.

The Tiny Vegans’ Verdicts

Tiny Vegan, 6 years old, is not enamoured with pumpkin-based soups. The fact that this soup contained pumpkin was not revealed to him verbally. However, the colour of the soup was a giveaway. To his credit, he tried the soup – and he liked it.  I used a ‘kid-friendly’ amount of curry paste, and the other tiny vegans enjoyed their soup. 



{Recipe} Macadamia and Sweet Potato Curry

This delectable green curry features an unexpected – but very welcome – addition. Shiitake mushrooms!


Macadamia and Sweet Potato Curry has been a much-loved recipe in our home for over a decade.

My aunty, Hazel, discovered the original recipe and passed it on to Mat and I, back in our child-free days. The recipe, by Belinda Jeffery, had been published on the web site of our local ABC radio station (but has since been removed).

The original recipe contained fish sauce.  With a couple of amendments and a few enhancements, we transformed it into a spectacular vegan recipe. These days, Mat and I eat a much milder version of this curry to accommodate our children’s palates.

However, milder does not equate to plainer. This curry is delightfully tasty, with delicious hints of lime and lemongrass. The roasted macadamia nuts add an appealing flavour and texture. The baked sweet potatoes add…surprise, surprise…a delicate sweetness.

A homemade green curry paste complements this dish, beautifully.



Quantity – 4 serves

1/2 Tbsp coconut oil

600g (21oz) orange sweet potato

2 Tbsp green curry paste (store-bought or homemade)

400ml (14 fl oz) coconut cream

2 sticks lemongrass, crushed to release the fragrance

4 kaffir lime leaves, crushed to release the fragrance

100g (3oz) raw macadamia nuts, halved

1/2 cup dried shiitake mushrooms

1/2 Tbsp brown sugar

1 Tbsp fresh lime juice

Coriander leaves for garnish

1/2 Tbsp olive oil


1. Peel the sweet potato, and chop into large cubes. Spread the sweet potato on a baking tray and drizzle with olive oil. Bake for 25-30 minutes. Remove sweet potato from the oven. Set aside.

2. While the sweet potato is baking, spread macadamia nuts on a baking tray and roast in the oven for about 5 minutes. Do not over-cook. The nuts can go from golden to burnt in a very short space of time!

2. While the sweet potato is baking, soak the shiitake mushrooms in 2 cups of hot water for about 20 minutes. Retain 1/4 cup of soak water. De-stem and slice the mushrooms. Set aside.

3. Heat coconut oil in a large saucepan, and add curry paste. Stir over a low heat for 2-3 minutes.

4. Add coconut milk, lemongrass, kaffir lime leaves, mushroom water, and mushrooms. Stir. Increase to medium heat, and bring to the boil.

5. Add sugar and lime juice. Mix well. Reduce heat and simmer, uncovered, for a few minutes to allow the sauce to thicken.

6. Add sweet potato and macadamia nuts, and cook for 1-2 minutes. Remove the lemongrass and kaffir lime leaves.

7. Sprinkle with coriander leaves and serve with jasmine rice.

Macadamia and Sweet Potato Curry served with Basil-Ginger Tofu, and jasmine rice.

Macadamia and Sweet Potato Curry served with Basil-Ginger Tofu, and jasmine rice.

What do the tiny vegans think of this recipe?

There haven’t been any requests from 4 year old tiny vegan to name this dish after him. Despite this, the recipe is a ‘hit’ with all of the tiny vegans.

My 6 year old son, the Least Adventurous Eater, eats this meal happily but avoids the shiitake mushrooms. He is not a fan of mushrooms. That is not a problem because the rest of us adore shiitake mushrooms, and are happy to eat his share too.

Each Monday, I feature a delicious vegan recipe that is enjoyed by my own family  – I hope your family enjoys it too.


{Virtual Vegan Potluck} Moroccan Pumpkin and Sweet Potato Stew

Hello friends! :)

Welcome to Made of Stars and the Virtual Vegan Potluck.

I’m glad you are here. I prepared a flavoursome meal to share with you – Moroccan Pumpkin and Sweet Potato Stew. I hope there’s some crusty bread left! You’ll want to mop up every last drop of sauce.


This recipe features butternut pumpkin, orange sweet potato, turmeric, cinnamon, garlic, cayenne pepper, and fresh ginger. It is fragrant, warming, and tasty. Maple syrup and plump raisins bestow a satisfying and subtle sweetness to each mouthful. A sprinkling of coriander leaves add vibrant colour.

The delectable medley of flavours is greatly enhanced by the joyful company of friends – both old and new.

Make yourself at home, relax, and please pass the bread. Can I pour you a drink?


Moroccan Pumpkin and Sweet Potato Stew

(adapted from a recipe by T. Mallos in The Food of Morocco)

Serves 4


1/3 cup water

1 large brown onion, finely chopped

2 large garlic cloves, crushed

1 tsp freshly grated ginger

1 tsp ground turmeric

1 cinnamon stick

A generous pinch of cayenne pepper

500ml/2 cups vegetable stock

600g/1 lb 5 oz butternut pumpkin (squash), peeled and cubed

500g /1 lb 2 oz orange sweet potato, peeled and cubed

A tightly packed 1/3 cup raisins

1 Tbsp maple syrup or brown sugar

Black pepper

Coriander (cilantro) leaves, torn


1. Add the water to a large saucepan, and heat. Add chopped onions and cook gently, stirring occasionally, for about 5 minutes.

2. Add the cinnamon stick, ginger, garlic, turmeric, and cayenne pepper. Stir over low heat for 1 minute.

3. Pour in the vegetable stock, then increase the heat to medium.  Cover the saucepan, and bring to the boil.

4. Add the pumpkin, sweet potato, raisins, and maple syrup. Stir. Season with freshly ground black pepper.

5. Cover the saucepan, and simmer on a low heat until the vegetables are tender (about 15 minutes).

6. Remove the cinnamon stick. Transfer vegetables to a serving bowl and sprinkle with coriander (cilantro) leaves.

Variation: Add 1/2 cup of cooked or canned chickpeas to the saucepan for the final 5 minutes of cooking time.



Serve Moroccan Pumpkin and Sweet Potato Stew with whole grain couscous, mujaddaraor riceDon’t forget the crusty bread. ;)

Notably, this recipe is simple to prepare, and it copes well with being re-heated. These qualities ensure that it is a worthy option for communal feasts.


Thanks for visiting the Virtual Vegan Potluck. I have enjoyed your cheerful company, and look forward to seeing you again soon.

Your food journey continues…..

There are many more delicious main meals on offer, but make sure you leave room for dessert. :)

Click here to visit the next participant in line, Poppy’s Patisserie.  Say ‘hi’ to Poppy for me.

If you missed Veggisima, and want to go back, click here. You don’t want to miss Veggisima!

If you missed out on an appetizer, or would like more crusty bread, click here to visit Vegan Bloggers Unite! where you will find a full list of participants, classified by category.


Go Forward

….to Poppy’s Patisserie.


Go Back

….to Veggisima.

I extend my gratitude to Annie from An Unrefined Vegan. Thank you, Annie, for all of your hard work and enthusiasm in organising the Virtual Vegan Potluck.

My sincere thanks to Somer, Lidia, and Jason for their dedication and commitment to the VVP.



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