Ingredients
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1 large sweet potato (or substitute with yam)
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1 onion, chopped into small pieces
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2 cloves garlic, minced
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2 tbps of coconut oil or ghee
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¼ cup of raw cashew nuts
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½ teaspoon cayenne pepper
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2 teaspoons ground coriander
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1 teaspoon ground turmeric
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Salt, to taste
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Black pepper, to taste
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Optional: Add your preferred amount of chili powder or hot sauce, if you desire extra heat.
Directions
Title: “Scotch Bonnet Spiced Sweet Potato Curry”
Sub-Title: A Tasty, Healthy, and Delicious Dish Inspired by Caribbean Cuisine
Description: This Scotch Bonnet spiced sweet potato curry is perfect for those looking for something spicy yet delicious! The use of fresh ingredients and authentic seasoning makes it a must-try dish for any Caribbean enthusiast.
Ingredients:
– 1 large sweet potato (or substitute with yam)
– 1 onion, chopped into small pieces
– 2 cloves garlic, minced
– 2 tbps of coconut oil or ghee
– ¼ cup of raw cashew nuts
– ½ teaspoon cayenne pepper
– 2 teaspoons ground coriander
– 1 teaspoon ground turmeric
– Salt, to taste
– Black pepper, to taste
– Optional: Add your preferred amount of chili powder or hot sauce, if you desire extra heat.
Instructions:
Step 1: Preparation
Wash and scrub the sweet potato thoroughly under running water. Once clean, cut off the ends and slice the sweet potato into medium sized wedges. Alternatively, you can also grate the sweet potato using a box grater.
Step 2: Fry the Onions
Heat a tablespoon of coconut oil or ghee over medium heat in a pan until shimmering. Then, add the onions and sauté them until they become softened but not browned. Set aside.
Step 3: Prepare the Spice Mix
Combine all of the dry spices – cayenne pepper, coriander, turmeric – together in a bowl and mix well. Season liberally with salt and black pepper as desired.
Step 4: Cook the Sweet Potatoes
Now, preheat the oven to 400°F (200°C). Place the sweet potato wedges skin side down onto a baking sheet and drizzle with a little bit of coconut oil. Bake for approximately 30 minutes, flipping halfway through cooking so that both sides get cooked evenly. Remove from the oven and set aside to cool completely before proceeding.
Step 5: Make the Sauce
In a blender or food processor, combine the roasted sweet potatoes with the onions, garlic, and coconut oil. Blend everything together until smooth. If you prefer a thicker sauce, you can puree the mixture instead.
Step 6: Heat Up the Spice Mix
While the sauce is blending/pureeing, heat up the spice mix in a small pan over low heat. Simmer for a few moments to release their natural oils and fragrance.
Step 7: Assemble the Final Dish
Add the simmered spice mix to the blended sweet potatoes and stir to incorporate. Gently fold in the raw cashew nuts. Adjust the seasonings, such as salt and pepper, to your preference. Serve warm and enjoy!
Difficulty Level: Medium
Servings: 4 adult servings
Note: For zero waste cooking, you may consider composting the shells and peels left after eating the dish. Additionally, you could serve the leftovers in a wrap or sandwich for lunch the next day!
Steps
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1
Done
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Step 1: Preparation |
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2
Done
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Step 2: Fry the Onions |
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3
Done
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Step 3: Prepare the Spice Mix |
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4
Done
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Step 4: Cook the Sweet Potatoes |
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5
Done
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Step 5: Make the Sauce |
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6
Done
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Step 6: Heat Up the Spice Mix |
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7
Done
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Step 7: Assemble the Final Dish |
