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.

RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH

Steps:

• In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
• Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
• Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
• Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
• Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
• Divide among shallow bowls and top with cilantro and coconut flakes, if using.

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.

SATAY SWEET POTATO CURRY

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.