Ingredients with Measurements:
- 500g purple sweet potatoes (ubi tumbuk), peeled and cut into chunks
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 red chillies, sliced
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp salt
- 1 can coconut milk
- 1 tbsp vegetable oil
- 1 tbsp tamarind paste
- 1 tbsp palm sugar
- 1 stalk lemongrass, bruised
- 1 kaffir lime leaf
Special equipment needed:
- Mortar and pestle (for pounding the sweet potatoes)
Step-by-step instructions:
1. In a mortar and pestle, pound the sweet potatoes until they are mashed but still chunky.
2. In a pan, heat the vegetable oil over medium heat. Add the onion, garlic, ginger, and chillies. Cook until the onion is translucent.
3. Add the turmeric, cumin, coriander, and salt. Cook for another minute.
4. Add the mashed sweet potatoes and stir to combine with the spices.
5. Add the coconut milk, tamarind paste, palm sugar, lemongrass, and kaffir lime leaf. Stir to combine.
6. Bring the curry to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the sweet potatoes are cooked through and the curry has thickened.
7. Remove the lemongrass and kaffir lime leaf before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 285
Fat: 18g
Carbohydrates: 28g
Protein: 3g
Fiber: 4g
Substitutions for ingredients:
- Regular sweet potatoes can be used instead of purple sweet potatoes.
- Brown sugar can be used instead of palm sugar.
- Lime juice can be used instead of tamarind paste.
Variations:
- Add chicken or tofu for added protein.
- Add vegetables such as bell peppers or green beans for added nutrition.
Tips and tricks:
- Be sure to pound the sweet potatoes until they are mashed but still chunky for the best texture.
- Adjust the amount of chillies to your desired level of spiciness.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pan over medium heat until heated through.
Presentation ideas:
Serve the curry in a bowl with a side of rice.
Garnishes:
Garnish with chopped cilantro or sliced red chillies.
Pairings:
Serve with steamed rice and a side of vegetables.
Suggested side dishes:
Steamed broccoli or sautéed green beans.
Troubleshooting advice:
If the curry is too thick, add more coconut milk or water to thin it out.
Food safety advice:
Be sure to cook the sweet potatoes until they are fully cooked through to avoid any risk of foodborne illness.
Food history:
Ubi Tumbuk Curry is a traditional Malaysian dish that is typically served with rice.
Flavor profiles:
This curry is sweet, spicy, and savory with a creamy coconut milk base.
Serving suggestions:
Serve the curry in a bowl with a side of rice and vegetables.
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Region: Malaysian