Ingredients
-
1 medium sweet potato (approx. 500 g), peeled and cut into chunks
-
1/2 tsp. salt
-
2 Tbsp. olive oil
-
1/2 large red onion, finely chopped
-
2 cloves garlic, minced
-
1/2 tsp. ground cumin
-
1/2 tsp. turmeric
-
1/2 tsp. coriander powder
-
2 medium tomatoes, chopped
-
1 cup coconut milk
-
2 Tbsp. fish sauce
-
Salt and black pepper to taste
-
Optional garnish: fresh basil leaves, sliced avocado, or roasted cashews
Directions
Subtitle: An exotic twist on a classic comfort food
Description: This spicy sweet potato curry is a delicious fusion of Thai flavor and comforting warmth. It uses a variety of seasonings that create an explosion of taste when combined together. The sweet potatoes are cooked in their own juices, making them tender and flavorful. Enjoy this easy-to-make recipe at any mealtime!
Ingredients:
– 1 medium sweet potato (approx. 500 g), peeled and cut into chunks
– 1/2 tsp. salt
– 2 Tbsp. olive oil
– 1/2 large red onion, finely chopped
– 2 cloves garlic, minced
– 1/2 tsp. ground cumin
– 1/2 tsp. turmeric
– 1/2 tsp. coriander powder
– 2 medium tomatoes, chopped
– 1 cup coconut milk
– 2 Tbsp. fish sauce
– Salt and black pepper to taste
– Optional garnish: fresh basil leaves, sliced avocado, or roasted cashews
Instructions:
1. Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper and set aside.
2. In a small bowl, combine the salt and sweet potatoes. Let sit for 10 minutes to draw out moisture from the sweet potatoes.
3. Heat the olive oil in a large skillet over medium heat. Add the red onion and saute until softened, about 5 minutes. Stir in the garlic and continue to cook until fragrant, about 1 minute longer.
4. Add the cumin, turmeric, coriander, and tomatoes to the pan and stir to combine. Cook, stirring occasionally, until the mixture starts to thicken slightly, about 3 minutes.
5. Pour the hot tomato mixture into a blender and pulse until completely pureed. Set aside.
6. Meanwhile, place the drained sweet potatoes on the prepared baking sheet. Bake for 20 minutes, flipping halfway through.
7. Once the sweet potatoes are tender, pour off most of the liquid they have released during cooking and reserve. Drizzle the reserved liquid evenly across the top of each sweet potato slice.
8. To assemble the curry, mix the coconut milk and fish sauce in a small bowl until well incorporated. Season with salt and pepper to taste.
9. Divide the curry between four serving bowls. Top each serving with one sweet potato slice and ladle over the curry. Sprinkle with fresh basil leaves, sliced avocado, or roasted cashews if desired. Serve immediately or refrigerate leftovers up to three days.
Difficulty Level: Easy
Servings: 4
Total Time: 50 minutes
Note: If you prefer a more mild version of the curry, substitute the fish sauce with lime juice and adjust the amount as needed to balance the flavor.
Steps
|
1
Done
|
Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper and set aside. |
|
2
Done
|
In a small bowl, combine the salt and sweet potatoes. Let sit for 10 minutes to draw out moisture from the sweet potatoes. |
|
3
Done
|
Heat the olive oil in a large skillet over medium heat. Add the red onion and saute until softened, about 5 minutes. Stir in the garlic and continue to cook until fragrant, about 1 minute longer. |
|
4
Done
|
Add the cumin, turmeric, coriander, and tomatoes to the pan and stir to combine. Cook, stirring occasionally, until the mixture starts to thicken slightly, about 3 minutes. |
|
5
Done
|
Pour the hot tomato mixture into a blender and pulse until completely pureed. Set aside. |
|
6
Done
|
Meanwhile, place the drained sweet potatoes on the prepared baking sheet. Bake for 20 minutes, flipping halfway through. |
|
7
Done
|
Once the sweet potatoes are tender, pour off most of the liquid they have released during cooking and reserve. Drizzle the reserved liquid evenly across the top of each sweet potato slice. |
|
8
Done
|
To assemble the curry, mix the coconut milk and fish sauce in a small bowl until well incorporated. Season with salt and pepper to taste. |
|
9
Done
|
Divide the curry between four serving bowls. Top each serving with one sweet potato slice and ladle over the curry. Sprinkle with fresh basil leaves, sliced avocado, or roasted cashews if desired. Serve immediately or refrigerate leftovers up to three days. |
