Sweet Potato Curry
Learn how to make delicious and healthy Sweet Potato Curry by following an easy step by step recipe. Serves 1 person. Multiply by number of servings needed
Ingredients
- 1/4 red onion, chopped
- 1/4 Thai chili pepper, stalk removed and cut into thirds
- 1/4 tsp fresh ginger, peeled, sliced
- 1/2 clove garlic
- 1/4 tsp fresh turmeric, peeled and roughly chopped
- 1/2 Tbsp extra-virgin olive oil
- 2 Tbsp unsweetened almond milk
- 3 oz vegetable stock
- 4 oz canned crushed tomatoes (or 1 fresh tomato, crushed)
- 1 medium to large sweet potato, peeled, chopped
- 1/2 lime, wedged
- Alfalfa sprouting seeds (optional garnish)
- Salt and pepper
Instructions
- Peel and chop onion, turmeric, and ginger. Set aside
- Remove stalk from Thai chili pepper and cut into thirds. Set aside.
- Put onion, Thai chili pepper, ginger, garlic, turmeric, and salt into a food processor and blend to a paste.
- Heat olive oil in frying pan over medium-high heat. Add newly-made paste to hot pan and fry about 1 minute, stirring well. Do not use a wooden spoon; turmeric stains.
- Open tin of coconut milk carefully and scrape creamy top into the paste. Stir everything together over heat for another 1-2 minutes.
- Add remainder of can of coconut milk to pan. Stir in vegetable stock and canned tomatoes. Add sweet potato and squash.
- Stir well and bring to a boil. Once boiling, turn down heat, put lid on, and simmer for 40–50 minutes. Start checking at 30 minutes - sweet potatoes will be soft and squash will be cooked through when done.
- Remove from heat and let stand for about 10 minutes. Season as needed. Garnish with alfalfa sprouts (optional) and serve.
