Ingredients
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1 lb (450 g) sweet potatoes, peeled and cut into large chunks
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1 tsp ground cumin
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1/2 tsp turmeric powder
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1 tsp salt
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3 cloves garlic, minced
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1/2 cup (120 mL) coconut milk
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1 Tbs oil of your choice (canola, olive, avocado)
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1 tsp red chili flakes (or to taste)
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1 1/2 cups (360 g) cooked long grain basmati rice (see notes below)
Directions
Subtitle: A delicious fusion of sweet potatoes, coconut milk, and spices
Description: This recipe is perfect for those who love savory curries but also enjoy the taste of sweet potatoes. The combination of sweet potatoes, coconut milk, and basmati rice creates a satisfying meal that is both nutritious and delicious.
Ingredients:
1 lb (450 g) sweet potatoes, peeled and cut into large chunks
1 tsp ground cumin
1/2 tsp turmeric powder
1 tsp salt
3 cloves garlic, minced
1/2 cup (120 mL) coconut milk
1 Tbs oil of your choice (canola, olive, avocado)
1 tsp red chili flakes (or to taste)
1 1/2 cups (360 g) cooked long grain basmati rice (see notes below)
Instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the sweet potatoes on the prepared baking sheet. Sprinkle the cumin, turmeric, salt, and garlic over them. Mix well to combine the seasonings. Bake for about 30 minutes, until the sweet potatoes are tender when pierced with a fork. Set aside to cool slightly before proceeding with the next step.
3. In a medium saucepan, heat the oil over medium high heat. Once the oil is hot, add the red chili flakes and saute for a few seconds, being careful not to burn the mixture. Add the coconut milk and stir continuously while heating until the mixture thickens slightly. Remove from heat and set aside.
4. Meanwhile, start preparing the rice according to package directions. Once the rice has finished cooking, drain any excess water and set aside.
5. Direction: Cook the sweet potatoes as directed above. While they are baking, prepare the coconut milk and spices. When the sweet potatoes have cooled, add them to a blender along with the garlic, cumin, turmeric, salt, and chili flakes. Blend everything together until you have a smooth puree.
6. Now add the cooked rice to the blender and process until thoroughly combined. If the mixture seems too dry, add more coconut milk or water to loosen it up.
7. Add the coconut milk mixture to the sweet potato puree and blend until completely incorporated. Serve warm or cold.
Difficulty Level: Easy
Servings: 4-6
Nutritional Information:
– Calories: 750 per serving
– Fat: 10 g
– Carbohydrates: 80 g
– Protein: 20 g
Total Time Needed: 45 minutes
Note: Be sure to rinse all produce thoroughly before using, especially if you plan to eat raw.
Steps
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1
Done
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. |
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2
Done
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Place the sweet potatoes on the prepared baking sheet. Sprinkle the cumin, turmeric, salt, and garlic over them. Mix well to combine the seasonings. Bake for about 30 minutes, until the sweet potatoes are tender when pierced with a fork. Set aside to cool slightly before proceeding with the next step. |
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3
Done
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In a medium saucepan, heat the oil over medium high heat. Once the oil is hot, add the red chili flakes and saute for a few seconds, being careful not to burn the mixture. Add the coconut milk and stir continuously while heating until the mixture thickens slightly. Remove from heat and set aside. |
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4
Done
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Meanwhile, start preparing the rice according to package directions. Once the rice has finished cooking, drain any excess water and set aside. |
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5
Done
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Direction: Cook the sweet potatoes as directed above. While they are baking, prepare the coconut milk and spices. When the sweet potatoes have cooled, add them to a blender along with the garlic, cumin, turmeric, salt, and chili flakes. Blend everything together until you have a smooth puree. |
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6
Done
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Now add the cooked rice to the blender and process until thoroughly combined. If the mixture seems too dry, add more coconut milk or water to loosen it up. |
|
7
Done
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Add the coconut milk mixture to the sweet potato puree and blend until completely incorporated. Serve warm or cold. |
