Ingredients with Measurements:
- 2 large sweet potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until softened.
2. Add the garlic, ginger, curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook for 1-2 minutes until fragrant.
3. Add the sweet potatoes, coconut milk, and vegetable broth. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes until the sweet potatoes are tender.
5. Use an immersion blender to blend the curry until smooth (optional).
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 16g
Carbohydrates: 24g
Fiber: 4g
Protein: 3g
Substitutions for ingredients:
- You can use any type of potato instead of sweet potatoes.
- You can use chicken or beef broth instead of vegetable broth.
- You can use coconut cream instead of coconut milk for a richer flavor.
Variations:
- Add chickpeas or lentils for extra protein.
- Add spinach or kale for extra greens.
- Add diced tomatoes for a more tomato-based curry.
Tips and tricks:
- To make the curry spicier, add more cayenne pepper or red chili flakes.
- To make the curry creamier, add more coconut milk or cream.
- To make the curry thicker, simmer for longer or add a tablespoon of cornstarch.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
Serve the curry in a bowl with rice or naan bread on the side.
Garnishes:
Garnish with fresh cilantro, sliced red chili peppers, or toasted coconut flakes.
Pairings:
Pair with a crisp green salad or roasted vegetables.
Suggested side dishes:
Serve with rice, naan bread, or roasted vegetables.
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or coconut milk.
- If the curry is too thin, simmer for longer or add a tablespoon of cornstarch.
Food safety advice:
Make sure to cook the sweet potatoes until tender to avoid any foodborne illnesses.
Food history:
Curry originated in India and has since become a popular dish around the world. Sweet potato curry is a popular variation of the traditional curry.
Flavor profiles:
This sweet potato and coconut milk curry is savory, slightly sweet, and spicy.
Serving suggestions:
Serve the curry in a bowl with rice or naan bread on the side.
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Region: Thai