Sweet Potato Curry

By • November 13, 2009 • 0 Comments

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Author Notes: This is a beautiful creamy orange curry, a good base palette for whatever else you add for color and texture. Here I've used a little green for balance and contrast.bfranke88

Serves 4

  • 3 Sweet Potatoes, large
  • 3 cups Vegetable Broth
  • 5 tablespoons Yellow Curry Paste
  • 1 1/2 cup Chick Peas, cooked
  • 1 Tomato, large, peeled and diced
  • 2 cups Green Beans, cut into 2" pieces
  • 1/2 Cauliflower, large head, cut into medium pieces
  • 4 tablespoons Olive Oil
  • 2 tablespoons Red Curry Powder
  • 1/2 Onion, large, sliced 1/2" thick
  • 1 Zucchini, large, halved lengthwise and sliced 1/2" thick
  • 1 cup Coconut Milk
  • 1/2 cup Cashews, small pieces
  • 2 tablespoons Cilantro, fresh, chopped
  • 3-4 cups White Rice
  1. Wash and peel the sweet potatoes. Cut them into large chunks.
  2. Bring a large pot of water to a boil and add the sweet potatoes. Cook them 10-15 minutes, until they are just underdone. Drain them and return them to the pot. Add the vegetable broth and bring to a simmer. Cook until they are very soft, about another 15-20 minutes. Puree them with a hand held blender, or in batches in a blender. Add the yellow curry paste and stir to combine. Add the chick peas, the tomato and the green beans. Return to a simmer and cook for 20 minutes.
  3. Meanwhile, bring another pot of water to a boil. Add the cauliflower and cook until just tender, about 5 minutes. Drain and pat dry.
  4. In a large skillet on the stove, mix the olive oil and curry powder over medium high heat. Add the cauliflower, the onion and the zucchini and cook 5 minutes. Do not let the vegetables brown. Add them to the pot with the potatoes, chick peas, tomato and green beans. Add the coconut milk, stir to combine and return to a simmer. Cook for a further 20 minutes.
  5. In a small, heavy, dry skillet, lightly toast the cashews. Remove the curry to a serving platter and scatter the cashews and cilantro across the top. Serve over white rice.
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Tags: Entrees, indian, leftovers, Vegetarian

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