Sweet Potato Simple Curry
I had purchased a variety of different colored sweet potatoes and wanted to do something different than our typical sweet potato fries. This was such a success that even Hass requested it for dinner again! Such warm flavors, your belly will be thanking you!
Yield: Enough for a family of 4 with plenty of leftovers
You will need:
Sweet Potato Curry Sauce/Soup:
-6 cups diced up and peeled sweet potato (any variety will do)
-1 litre vegetable broth
-1 cup milk of choice
-1/2-1 tablespoon curry powder (depending on how intense you like it)
-black pepper
Indian Style Rice:
-2 cups rice
-2 tablespoons coconut oil (any oil)
-2 cloves garlic (or use some garlic powder)
-1/8 teaspoon cinnamon
-1 teaspoon curry powder or turmeric
Directions:
Sweet Potato Curry Sauce/Soup:
1. Steam the potatoes and add the seasoning, broth and milk and let it come to a slight boil
2. Pour all the ingredients into a blender and blend until smooth
*Enjoy this sauce right away as a soup of you would like
*Add a few steamed carrots as well for another depth of flavour and variety
Directions:
Indian Style Rice:
1. Soak the rice in hot water for about 30 minutes and make sure to remove the frothy water that result when pouring the water over top
2. To start the rice cooking, begin with placing the oil, garlic, turmeric and cinnamon in the pot and allow the mix to cook slightly to allow the garlic to brown
3. Add the filtered rice to the pot and mix with a spoon so that the rice is coated and gets toasted slightly (about 1 minute)
4. Add 3 1/2 cups water (or vegetable broth) to the rice and cover on medium/high heat, allowing it to come to a boil
5. As soon as it comes to a boil, lower the heat to the lowest setting and keep the rice covered to cook until the water is all absorbed (10-15 minutes)
6. Once cooked, turn off the heat and keep the rice covered for an additional 10 minutes, allowing the rice to fluff up
*Enjoy this rice as is or as a side to any other dish that requires rice
Assembly:
Combine the curry sauce over the rice in any proportion you desire
*Feel free to add any vegetables of choice to this dish for added chunky textures (eg. Steamed cauliflower, broccoli, water chestnuts, chickpeas, corn, potatoes, etc.)
Yield: Enough for a family of 4 with plenty of leftovers
You will need:
Sweet Potato Curry Sauce/Soup:
-6 cups diced up and peeled sweet potato (any variety will do)
-1 litre vegetable broth
-1 cup milk of choice
-1/2-1 tablespoon curry powder (depending on how intense you like it)
-black pepper
Indian Style Rice:
-2 cups rice
-2 tablespoons coconut oil (any oil)
-2 cloves garlic (or use some garlic powder)
-1/8 teaspoon cinnamon
-1 teaspoon curry powder or turmeric
Directions:
Sweet Potato Curry Sauce/Soup:
1. Steam the potatoes and add the seasoning, broth and milk and let it come to a slight boil
2. Pour all the ingredients into a blender and blend until smooth
*Enjoy this sauce right away as a soup of you would like
*Add a few steamed carrots as well for another depth of flavour and variety
Directions:
Indian Style Rice:
1. Soak the rice in hot water for about 30 minutes and make sure to remove the frothy water that result when pouring the water over top
2. To start the rice cooking, begin with placing the oil, garlic, turmeric and cinnamon in the pot and allow the mix to cook slightly to allow the garlic to brown
3. Add the filtered rice to the pot and mix with a spoon so that the rice is coated and gets toasted slightly (about 1 minute)
4. Add 3 1/2 cups water (or vegetable broth) to the rice and cover on medium/high heat, allowing it to come to a boil
5. As soon as it comes to a boil, lower the heat to the lowest setting and keep the rice covered to cook until the water is all absorbed (10-15 minutes)
6. Once cooked, turn off the heat and keep the rice covered for an additional 10 minutes, allowing the rice to fluff up
*Enjoy this rice as is or as a side to any other dish that requires rice
Assembly:
Combine the curry sauce over the rice in any proportion you desire
*Feel free to add any vegetables of choice to this dish for added chunky textures (eg. Steamed cauliflower, broccoli, water chestnuts, chickpeas, corn, potatoes, etc.)
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