Sweet Potato Red Curry Recipes

MASHED RED-CURRY SWEET POTATOES

Steps:

• Preheat oven to 375 degrees. Prick sweet potatoes all over with a fork. Bake on a baking sheet until soft, about 1 hour. Let cool slightly. Peel potatoes, transfer to a bowl, and mash with a potato masher.
• Bring coconut milk and curry paste to a simmer in a saucepan. Cook for 5 minutes. Add potatoes along with 3 tablespoons maple syrup, 2 tablespoons butter, and the salt, and stir.
• Preheat broiler. Butter six 1-cup gratin dishes or one 6-cup baking dish. Spoon mixture into dishes, and smooth tops. Drizzle with remaining maple syrup. Dot with remaining butter, cut into small pieces. Broil until tops are sizzling and browned, 3 to 4 minutes.

SWEET POTATO RED CURRY

Steps:

• In large pot, heat coconut oil over medium high heat and sauté onions until translucent.
• Stir in ginger and sweet potato and cook for a few minutes to begin to soften.
• Add garbanzo beans, coconut milk, curry paste, and maple syrup and stir to incorporate.
• Bring curry to a boil, and reduce heat to simmer and cook covered with lid until potatoes are softened.
• Serve warm by itself or over your favorite grain-- brown rice, quinoa, sorghum.

SWEET POTATOES WITH RED CURRY PASTE

Steps:

• Place potatoes in a saute pan, cover with chicken stock and swirl in the red curry paste.
• Cook covered until tender.
• Reserve liquid for another use like cooking rice.
• Mash potatoes, Add butter, salt and pepper to taste.

LENTIL & SWEET POTATO CURRY

Steps:

• Heat 2 tbsp vegetable or olive oil in a large pan, add 1 chopped red onion and cook for a few mins until softened.
• Add 1 tsp cumin seeds, 1 tsp mustard seeds and 1 tbsp medium curry powder and cook for 1 min more, then stir in 100g red or green lentils (or a mixture), 2 medium sweet potatoes, cut into chunks, 500ml vegetable stock and a 400g can chopped tomatoes.
• Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add a drained 400g can chickpeas, then heat through.
• Season, sprinkle with ¼ small pack coriander, if you like, and serve with seasoned yogurt and naan bread.

RED CURRY SWEET POTATO SOUP

Steps:

• Heat oil in a saucepan over high heat and add the brown onion and garlic cloves and cook for 2-3 minutes.
• Add finely grated ginger and red curry paste and cook for 1-2 minutes.
• Add the chopped sweet potato and chicken stock and cook for 15 minutes.
• Add the coconut cream and bring back to a simmer.
• Blend with a hand held blender (or transfer to a processor - if you do this return to the pot to heat back up) until smooth.
• Divide between bowls and decorate with coriander leaves.