CURRIED COCONUT SWEET POTATO MASH
Steps:
- Fit a steamer basket into a large pot, add water just to the bottom of the basket, and arrange the sweet potatoes in a snug layer in the basket. Bring the water to a boil over medium-high heat, cover the pot, and lower the heat to maintain a vigorous simmer. Cook until the potatoes are completely tender when pierced with a skewer, 15 to 20 minutes. (Keep an eye on the water level during cooking, and add more if it threatens to boil off .) Remove from the heat, carefully remove the potatoes from the basket, and set aside.
- Pour the water out of the pot and return to medium heat. Add the butter, curry, cinnamon, and cayenne and cook, stirring constantly, until the butter is melted and the spices are fragrant, about 2 minutes. Add the coconut milk and 1 1/2 teaspoons salt, bring to a simmer, and cook for an additional minute to thicken slightly. Remove from the heat and stir in the lemon juice.
- Carefully peel off and discard the potato skins. Add the potatoes to the pot and mash until smooth and all ingredients are blended. (At this point you can adjust the consistency of the potatoes by adding up to 1/2 cup of water.) Taste and add more salt or lemon juice as needed. If necessary, rewarm over low heat, stirring constantly.
- To serve, transfer to a serving dish and top with the coconut.
- You can make these potatoes up to a day ahead. Reheat in a covered ovenproof dish in a 350°F oven until heated through, about 40 minutes. Garnish just before serving.
- Tip
- Make sure you use coconut milk (which is unsweetened) and not coconut cream (which has a hefty dose of sugar added). And because the fatty coconut solids rise to the top, it's always a good idea to whisk the entire contents of the can before measuring out the amount you need.
- Note
- To toast coconut, spread it in an even layer on a rimmed baking sheet and bake in a 350°F oven, stirring occasionally, until golden.
CURRIED SWEET POTATO MASH
Sweet potatoes get spiced up! These mashed potatoes are absolutely wonderful with added ginger, roasted garlic, caramelized onions, coconut oil, and a dash of turmeric and curry. No sugar or salt is needed for these wonderful root vegetables! Creme fraîche adds a creamy texture and offsets the textures of the onions and garlic. I have never had this dish anywhere but at home as my own creation because I am always looking for ways to incorporate ginger, curry, and turmeric into my diet. I love all of the ingredients!
Provided by BeachMom65
Categories Side Dish Vegetables Sweet Potatoes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Heat butter and olive oil in a skillet over medium heat; stir in onion and garlic. Reduce heat to low and saute until onions are soft and clear but not toasted, 10 to 15 minutes.
- Pierce potatoes with a fork. Microwave 3 at a time on high power until tender, but not overdone, 5 to 6 minutes.
- Mash and mix sweet potatoes with onion-garlic mixture, ginger, creme fraiche, curry powder, turmeric, and pepper until well combined.
Nutrition Facts : Calories 276 calories, Carbohydrate 48.5 g, Cholesterol 13.6 mg, Fat 8 g, Fiber 7.3 g, Protein 4 g, SaturatedFat 5.2 g, Sodium 127.5 mg, Sugar 10.7 g
SWEET POTATO & COCONUT CURRY
Prep your veggies and let the slow cooker do the work with our filling sweet potato curry
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 8h50m
Number Of Ingredients 15
Steps:
- Heat 1 tbsp olive oil in a large non-stick frying pan and add the onion. Fry gently for 10 mins until soft then add the garlic and grate the ginger straight into the pan. Stir in the paprika and the cayenne and cook for another minute then tip into the slow cooker.
- Return the pan to the heat and add another 1 tbsp oil along with the chilli, red pepper and shredded cabbage. Cook for 4-5 mins then tip into the slow cooker.
- Use the remaining oil to fry the sweet potatoes, you may have to do this in 2 or 3 batches depending on the size of your pan. Cook the sweet potatoes for around 5 mins or just until they start to pick up some colour at the edges then put them in the slow cooker too.
- Pour the passata and the coconut milk over the sweet potatoes, stir to mix everything together and cover the slow cooker with a lid and cook for 6-8hrs or until the sweet potatoes are tender.
- Stir the peanut butter through the curry, season well with salt and pepper and serve with couscous and chopped coriander scattered over the top.
Nutrition Facts : Calories 434 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 25 grams sugar, Fiber 10 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
SLOW-COOKER CURRIED SWEET POTATO SOUP WITH COCONUT AND KALE
This creamy Thai-inspired soup is all about balance: When the contrasting flavors are in harmony, it is outrageously delicious. (It is also vegan if there's no fish or shrimp in your curry paste.) Supermarket curry pastes are a great shortcut to flavor for weeknights, but salt and spice levels can vary greatly among brands. So taste at the end, and adjust: You may need to add curry paste, sugar or lime juice to your liking. Chile-lime flavored peanuts, available at some grocery stores, are particularly good for topping - snap them up if you happen to see them. Otherwise, roasted salted peanuts will work beautifully.
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 8h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Combine the sweet potatoes, onion, garlic, oil, sugar, turmeric and salt in a 5- to 8-quart slow cooker. Add more than half of the jar of curry paste (about 1/3 cup) and 1 cup of water. Stir to combine all the ingredients and cook on low until the potatoes are quite tender, about 8 hours.
- Add the coconut milk, peanut butter, remaining curry paste and 2 1/2 cups water to the slow cooker. Using an immersion blender, purée the soup until it is uniformly creamy. Add the lime juice and the kale, and stir to combine. Cook on low until the greens are wilted and tender, about 10 minutes. Stir in more warm water if you would like a looser texture. Taste and add more lime juice or salt if necessary. Serve in bowls with peanuts on top.
Nutrition Facts : @context http, Calories 654, UnsaturatedFat 19 grams, Carbohydrate 64 grams, Fat 41 grams, Fiber 10 grams, Protein 17 grams, SaturatedFat 20 grams, Sodium 396 milligrams, Sugar 19 grams, TransFat 0 grams
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