Brazilian Sweet Potato and Red Pepper Curry
- Becca Wilson
- Dec 13, 2017
- 2 min read
Good Morning!
Last night I tried out a new dish - I always get excited when I know I'm trying out something new - are you the same? I had a little look in the fridge and cupboards to find inspiration. We had quite a few sweet potatoes so I thought that could be the base for dinner. As I was thinking about what to make, I spotted a cookbook lying in the kitchen. We bought this cookbook for Scott's mum last Christmas and it's 'The Part-Time Vegetarian' by Nicola Graimes. It has lots of intriguing recipes that can be changed to suit meat-eaters. This was the first time I've used it.
I found a recipe for Brazilian Sweet Potato Curry. That sounded perfect for a cold night and I liked the idea of using coconut, sweet potato, red pepper, ginger and chilli. A great combination. This dish took me about an hour in total as I wanted the sweet potato to soften nicely. With this kind of dish, the longer you leave the curry to simmer, the better the flavours develop.
I used Nicola's recipe and tweaked it to the way I wanted to create it, and I served it with brown rice and roasted kale. You can mix the kale through the curry or it's equally as nice on the side.
Here's how to create this dish:
Ingredients:
(Serves 4-6)
Coconut or vegetable oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
2 in piece of fresh root ginger, peeled and finely chopped
1 large red pointed pepper, deseeded and finely chopped
1 red chilli, deseeded and finely chopped
400ml can coconut milk - I used the coconut block
400ml vegetable stock
3 tbsp tomato puree
2 tsp turmeric
2 tsp cayenne pepper
2 tsp cumin
2 tsp smoked paprika
600g sweet potato, peeled and cut into bite-size chunks
2 large tomatoes, diced
100g kale, tough stalks removed
2 cups brown or black rice
Seasoning
Method:
1. Heat the oil in a large saucepan over a medium heat and fry the onion and garlic for 5 minutes, stirring often, until softened. Turn the heat down slightly, add the ginger, red pepper and chilli, and cook for another 3 minutes.
2. Pour in the coconut milk and stock and bring to the boil. Turn the heat down slightly, stir in the tomato puree and spices and simmer, stirring occasionally for about 5 minutes. Add the sweet potato and courgette chunks, return to a gentle boil and cook for 10 minutes with the lid on. I put the dish in the oven for the 10 minutes to make sure the sweet potato become tender. If serving with rice, cook now.
3. Add the tomatoes and simmer until you are ready to serve the dish. If serving with the kale - pour a little oil into an oven-proof dish, add the kale and place in the oven (I roast kale for about 10 minutes or until it starts to crisp up).
How easy is that? I like a one-pot meal. The flavours came together really nicely and it was a healthy yet hearty dinner.
I hope this is something you may want to try out in the future.
Thanks x gf v x
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