Autumn is all about the warming, stick-to-your-ribs dishes that sound so good as the weather cools down, but comfort food doesn't have to mean heavy and cheesy. For the fall pumpkin-carving party I hosted for our latest Gatherings From The Kitchn, I wanted to serve a meal that was fresh and healthy as well as warm and comforting, so I planned a buffet centered around an Indian-themed baked sweet potato bar.
The main topping was rich and flavorful lamb korma, a creamy curry made with lean lamb leg and a little coconut milk that was surprisingly light — yet tasted totally decadent. Even better? This is a recipe that tastes best after a day or two in the fridge, making it a great make-ahead dinner party option.