Finding quick, easy and delicious meals to prepare when you are a busy person is a daily challenge. Still, home-cooked meals can be less expensive and healthier than the ready to eat food you pick up on the drive home.
Curries are popular and a dish with the option of being vegetarian or meat-based gives you additional choices for other meals.
This Sweet Potato Curry combines two favourite vegetables – sweet potatoes and onions. The tartness of the apples, the heady fragrance of the spices, the crunch of cashews, and the sweetness of raisins add to the enjoyment of this dish.
Sweet Potato Curry Recipe
Ingredients
- 4 medium-sized sweet potatoes
- 1 small green bell pepper
- 1 medium sweet onion
- 2 Granny Smith apples
- 3 tbsp. canola oil
- 1 tsp. ground ginger
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/4 tsp. ground turmeric
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 tsp. dried basil
- 1 can coconut milk
- 1/3 cup cashews (optional)
- 1/3 cup golden raisins (optional)
Method
- Assemble all ingredients before beginning to cook
- Peel, wash and cut sweet potatoes into small cubes
- Wash and cut bell pepper into small cubes
- Peel and chop onion into thin slices
- Peel and cut apples into small cubes (leave peel on, if you wish)
- Combine ginger, coriander, cumin, turmeric, salt and pepper in small dish
- Heat 2 tbsp. of oil in a baking pot over medium heat
- Sauté the sweet potato cubes until golden and softened, stirring occasionally to ensure they don’t burn; remove from pan and set aside
- Heat remaining 1 tbsp. of oil in baking pot
- Sauté onions, bell peppers and apples until soft, stirring occasionally
- Add spices in small dish to the pot
- Stir and cook for 1 minute
- Return sweet potatoes to pot
- Add basil and coconut milk
- Stir all ingredients together
- Cover the pot and bake at 325 ° for 30 minutes
- Check the curry occasionally and add 1/4 cup of water if the liquid gets too thick
- Sprinkle finished curry with cashews and raisins, then serve over basmati rice.
Serve with a green salad and Naan (flat bread).Serves 4
Options to Change the Dish
Option One: Add cooked chicken or pork to the pot before putting it in the oven.
Option Two: Chop baby bok choy and sauté in a frying pan with canola oil; salt to taste. Place over the rice before adding the cooked vegetarian or meat curry.
Option Three: Substitute other vegetables such as squash or regular potatoes for the sweet potatoes, and add 1/2 cup of frozen green peas, or 1/2 cup canned chick peas (rinsed) to the curry in the last five minutes of cooking.
Sharon Hunt - Sharon Hunt has been a freelance writer and editor for two decades, with publication credits including: Canadian Geographic, Far East ...
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