Ingredients with Measurements:
- 1 bunch of sweet potato leaves (about 4 cups)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 can of coconut milk (13.5 oz)
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Wash the sweet potato leaves and remove the stems. Cut the leaves into bite-size pieces.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and grated ginger and cook for another 2 minutes.
5. Add the curry powder, ground cumin, ground coriander, and turmeric. Stir well and cook for 1 minute.
6. Add the sweet potato leaves to the pot and stir to coat with the spices.
7. Pour in the can of coconut milk and stir well.
8. Bring the curry to a simmer and cook for 10-15 minutes, or until the sweet potato leaves are tender.
9. Season with salt and pepper to taste.
10. Serve hot with rice or bread.
- Prep time: 15 minutes
- Cook time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 210
- Fat: 18g
- Carbohydrates: 11g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- You can use spinach or kale instead of sweet potato leaves.
- You can use olive oil instead of vegetable oil.
- You can use light coconut milk instead of regular coconut milk.
Variations:
- Add diced potatoes or carrots to the curry for extra texture and flavor.
- Add diced chicken or tofu for extra protein.
- Use different spices for a different flavor profile, such as garam masala or paprika.
Tips and tricks:
- Be careful not to overcook the sweet potato leaves, as they can become mushy.
- If the curry is too thick, you can add a splash of water or vegetable broth to thin it out.
- Taste the curry as you go and adjust the seasoning as needed.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the curry in a bowl with a scoop of rice in the center and the curry around it.
- Garnish with fresh cilantro or chopped peanuts.
Garnishes:
- Fresh cilantro
- Chopped peanuts
Pairings:
- Basmati rice
- Naan bread
- Mango chutney
Suggested side dishes:
- Roasted vegetables
- Lentil soup
- Chickpea salad
Troubleshooting advice:
- If the curry is too spicy, you can add a dollop of plain yogurt or sour cream to cool it down.
- If the curry is too thin, you can simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure to wash the sweet potato leaves thoroughly before using them.
- Store leftover curry in the refrigerator within 2 hours of cooking.
Food history:
- Sweet potato leaves are a popular ingredient in African and Asian cuisine.
Flavor profiles:
- Spicy, savory, creamy
Serving suggestions:
- Serve the curry as a main dish with rice or bread, or as a side dish with other dishes.
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Region: Thai