CURRIED SWEET POTATOES IN COCONUT MILK
I found this recipe on a site that was promoting an Asian-flavored Thanksgiving. Even though we don't really celebrate the holiday per se, we adore sweet potatoes and we love Indian cuisine, so why limit ourselves? The original recipe called for yams, but I subbed in the sweet potatoes. Feel free to re-sub the yams. I also adapted the recipe a bit to tailor it more to our family's tastes.
Provided by Mirj2338
Categories Yam/Sweet Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Peel the sweet potatoes and cut them into 1 inch cubes.
- Place the cubes in a colander and sprinkle liberally with salt.
- Let stand 10-15 minutes.
- Steam the potatoes for 10 minutes, until just barely soft. (I do this in the microwave for about 5 minutes).
- Meanwhile, finely chop the onion, ginger and garlic.
- Heat the cooking pan over a moderate flame, add the cumin seed, and cook until they begin to splutter.
- Add the chopped onion, ginger, and garlic.
- Cook until the onion is a rich golden color.
- Add all the spices and season with salt to taste.
- Let this cook while you continue with the sweet potatoes (yes, there's more to do with them).
- Heat the oil and sauté the already steamed sweet potato cubes until golden brown.
- Drain on absorbent paper towels. (I skip this step, just more calories.).
- Pour the coconut milk and water into the pot and bring to a healthy simmer. Let it boil, roil and bubble for a few minutes, then add the yam cubes and onion spice mixture, reduce heat, and simmer, covered, for about 10 minutes or until nearly dry, but still moist.
- When it's done, transfer to a serving platter. Pick out the bits you don't want (like the bay leaf). I leave in the cinnamon stick, my kids like to fight over it, and I like to watch.
- Serve hot, garnished with the chopped coriander sprinkled on top.
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
SPEEDY SWEET POTATO SOUP WITH COCONUT
A soup that's ready in 20 minutes - yes, it's that quick. So put that tin opener away
Provided by Good Food team
Categories Lunch, Main course, Snack, Soup, Supper
Time 10m
Number Of Ingredients 8
Steps:
- Heat the oil in a deep saucepan, then soften the onion for 4-5 mins. Stir in the curry paste and cook for 1 min more until fragrant. Add the grated sweet potato and stock, then bring quickly to the boil, simmering for 5 mins until the potato is tender.
- Remove the soup from the heat, stir in the coconut and seasoning, then cool briefly before whizzing with a stick blender until smooth. Sprinkle with coriander and serve with warm naan breads.
Nutrition Facts : Calories 240 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.56 milligram of sodium
CHICKEN CURRY WITH SWEET POTATOES AND COCONUT MILK
I used to think the only reason to buy a whole chicken was to actually cook it whole. Why buy one for a recipe calling for parts when the supermarket will cut up the bird for you? Then one day my mother set me straight. It's one thing to buy a package of thighs or drumsticks when you need a specific part, but you might as well cut up your own bird if you need a variety. You can use your cut-up chicken to make this ginger-and-lime-scented curry with coconut milk, sweet potatoes and chiles. Or substitute your favorite part, be it wings or legs or bone-in breasts. The bright, spicy and gently sweet flavors work well with any pieces of fowl in the pot. When the chicken in this recipe is nearly done braising, you can fry up the liver, then coat it in some of the luscious sauce. If your mother is anything like mine, she'd be proud.
Provided by Melissa Clark
Categories dinner, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 325 degrees. Pat chicken dry with paper towels and season with salt and pepper.
- Heat a large Dutch oven over medium-high heat. Add oil. Brown chicken pieces, in batches if necessary, until golden all over, 6 to 8 minutes per batch. Transfer chicken to a plate.
- Stir scallion, ginger, garlic and chiles into pot and reduce heat to medium. Cook, stirring, until soft, 1 to 2 minutes. Stir in curry paste and cook 1 minute. Stir in coconut milk and sweet potatoes. Arrange chicken pieces on top of potatoes, placing breast meat on top. Pour in enough water to come halfway up the sides of chicken. Bring to a boil. Cover pot and transfer to oven. Bake until chicken is cooked through, about 40 minutes.
- Meanwhile, in a large dry skillet over medium heat, toast coconut flakes until golden, 2 to 3 minutes. Add mustard seeds and toast until they begin to pop, 1 minute more. Transfer to a bowl and season with a pinch of salt.
- Transfer chicken and sweet potatoes to a platter. Return Dutch oven to the stove and simmer over medium-high heat until cooking liquid has thickened to a saucelike consistency, 5 to 10 minutes. Pour over chicken and potatoes. Sprinkle with the coconut and mustard seed mixture and cilantro. Serve with lime wedges for squeezing.
Nutrition Facts : @context http, Calories 1067, UnsaturatedFat 35 grams, Carbohydrate 29 grams, Fat 83 grams, Fiber 7 grams, Protein 56 grams, SaturatedFat 42 grams, Sodium 1476 milligrams, Sugar 5 grams, TransFat 0 grams
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