SATAY SWEET POTATO CURRY
Cook this tasty vegan curry for an exotic yet easy family dinner. With spinach and sweet potato, it boasts two of your five-a-day and it's under 400 calories
Provided by Elena Silcock
Categories Dinner, Main course
Time 1h
Number Of Ingredients 12
Steps:
- Melt 1 tbsp coconut oil in a saucepan over a medium heat and soften 1 chopped onion for 5 mins. Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant.
- Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500g sweet potato, peeled and cut into chunks, then add 400ml coconut milk and 200ml water.
- Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
- Stir through 200g spinach and the juice of 1 lime, and season well. Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts.
Nutrition Facts : Calories 387 calories, Fat 25 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
SWEET POTATO CURRY WITH MUSSELS
Steps:
- Place a large pot over medium-high heat and add the oil. When it is hot add the onions, garlic, curry leaves, garam masala, mustard seeds, paprika and turmeric and cook for about 3 minutes, stirring occasionally. Add the tomatoes and tomato paste and season with salt and pepper. Stir and simmer for 5 minutes, and then add the sweet potatoes, vegetable broth and yogurt. Cover and continue to cook until the sweet potatoes are tender, 20 to 25 minutes. Add the mussels and replace the lid. Cook until the mussels have opened, 5 to 8 minutes. Serve the mussels with lots of the curry on rice, roti or toasted bread.
RED CURRY MUSSELS AND ROASTED SWEET POTATOES
Moules-frites, a hearty bowl of mussels served with fries on the side, is very popular in Belgium and France. This version is seasoned with Thai spices and paired with sweet potatoes - not traditional at all, but totally satisfying. The recipe calls for commercially made red curry paste, which makes this dish quick to prepare. It shouldn't be hard to find at Asian grocers and online, but do try to obtain makrut lime leaves, which impart a lovely floral note.
Provided by David Tanis
Categories dinner, lunch, seafood, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Prepare the sweet potatoes: Heat oven to 450 degrees. Peel the sweet potatoes, and cut them lengthwise into slender wedges. Put them in a large bowl, and toss them with coconut oil to coat. Season generously with salt and pepper. Transfer to a rimmed baking sheet and spread out in a single layer. Bake, uncovered for 15 minutes, then reduce heat to 400 degrees. Bake for 30 to 40 minutes until tender with a crisp exterior. Before serving, sprinkle with cumin and cayenne.
- While sweet potatoes are baking, make the curry: Put vegetable oil in a Dutch oven or heavy-bottomed pot with a lid over medium-high heat. Add onions and cook until lightly browned and softened, about 8 minutes, stirring frequently.
- Add chiles, garlic, ginger and lemongrass and let sizzle for about 1 minute. Then add red curry paste and tomato paste and fry with the onion mixture for 2 minutes more.
- Add fish sauce, lime leaves and coconut milk. Bring mixture to a boil, then add mussels and stir to coat with sauce. Cover and cook mussels, stirring once or twice, until all the mussels have steamed open, 8 to 10 minutes.
- Ladle mussels and lots of sauce into deep, wide bowls. Sprinkle with cilantro and Fresno chile slices and top with basil leaves. Serve with a platter of hot sweet potatoes and lime wedges.
WEST INDIAN SWEET POTATO CURRY
Prepare this vegetarian curry in just 15 minutes. Packed with sweet potato, cabbage, tomatoes and red peppers, it contains all five of your five-a-day
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 18
Steps:
- Heat the oil in a very large nonstick frying pan, add the onions and ginger, and cook for 5 mins. Add the curry powder and allspice, then pour in the tomatoes plus a can of water, the coconut milk, thyme and bouillon.
- Add the sweet potatoes, cabbage and peppers, cover the pan and simmer for 20-25 mins or until all the vegetables are tender but with a little bite, topping up with a little water if looking dry.
- Meanwhile, tip the rice into a pan with the onion, garlic, thyme and bouillon. Pour in 600ml water, cover and cook for 25 mins or until the liquid has been absorbed and the rice is tender - check towards the end to make sure it isn't catching. Stir in the beans and heat through. If you're following our Healthy Diet Plan, serve half the rice with half the curry (saving the leftovers for a second meal later in the week). Otherwise you can serve four portions, scattered with a few extra thyme leaves, if you like.
Nutrition Facts : Calories 543 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 29 grams sugar, Fiber 18 grams fiber, Protein 15 grams protein, Sodium 0.4 milligram of sodium
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- Add the ginger, turmeric, garlic and chilli. Cook for 1-2 minutes. Then add cumin and coriander and cook for 1 more minute.
- Add sweet potato, carrot, and coconut milk. Cover with a lid, and simmer until the carrot and the potato are soft. Turn off the heat.
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- Start your rice, if you’re serving this over rice (highly recommend)! Make your HOMEMADE curry paste (you rockstar, you). Roast your garlic, shallots, and ginger. Hydrate your chili peppers. Blitz it all up in the food processor with some spices, lemongrass paste, and cilantro.
- Heat the oil over medium high heat. Add the shallots and stir fry until soft and fragrant. Add the sweet potatoes and stir to coat with oil. Add the curry paste and stir until well-combined.
- Add the coconut milk and broth and let it simmer over low heat for 10-15 minutes until thickened. Stir in the spinach until wilted.
- Add half of the peanut/cilantro mixture; reserve the rest for topping. Add a quick splash of fish sauce to the curry to make the whole thing just sing harmony in your mouth. Yummy.
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