Sweet Potato Coconut Curry
Our family has a love-hate relationship with sweet potatoes. I love them and my husband hates them ;) I’ll take them any way you prepare them: bake them, fry them, or chop them and toss them in this cozy bowl of curry. I kind of prefer the latter… and surprisingly, so does he!
Ever since I started ordering massaman curry from our favorite Thai place here in Salt Lake, I’ve been dying to make it at home. A few months ago I tried and came really close, but I want to perfect it before sharing it on here. So I moved on and tried making something a little more seasonal. I love the balance of sweet and spicy in this dish. I also love, love, love, that it can be made in one big pot (although you’ll still need a cutting board, a blender and a handful of gadgets/utensils). The fewer the dishes the happier the cook. That’s a thing, right?!
Along with the sweet potato I added a chunks of red potatoes, sliced carrot and lots of onion & garlic. The coconut milk, brown sugar and tomatoes add to the sweetness and the minced serrano, paprika, cumin and pepper help to balance it all out. I simmered everything until it was tender, then blended a few cups of it to create a thick and smooth curry. It was bursting with flavor and texture… and guess what? My husband loved it as much as I did! Ummm, I’m pretty sure in the 7 years we’ve been married I’ve never seen him go back for seconds of a dish involving sweet potatoes. [insert video of me doing a happy dance here]
I can’t wait to make this curry again! It’s got the right balance of flavors and the perfect amount of texture. I love how much it makes and how amazing it tastes as leftovers. If you want to bulk up this dish even more, try adding some thin slices of cooked chicken at the very end- it’ll be even more delicious. Enjoy!
- 2 tbsp. olive oil
- 2 tbsp. curry powder
- ¼ tsp. paprika
- pinch cumin
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 medium red potatoes, peeled and cut into 1-inch cubes
- 1 carrot, peeled and sliced
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp. fresh minced ginger
- ½ serrano chile pepper, minced
- 1 (14 oz.) can coconut milk (light or full-fat)
- 1 (14 oz.) can low-sodium chicken broth
- 2 roma tomatoes, chopped
- 2 tbsp. brown sugar
- 1½ tsp. salt
- ½ tsp. white or black pepper
- Cooked rice (white or brown)
- Chopped peanuts
- Chopped cilantro
- Sliced pepper
- Coconut milk
- In a large skillet set over medium-high heat, add the oil. When the oil is hot, add the curry powder, paprika and cumin, toast until fragrant, about 1 minute. Add the potatoes, carrot and onion, stir to coat with the spiced oil. Cover and allow the vegetables to cook until soft, about 5 minutes. Add the garlic, ginger and chile, cook for 2 additional minutes.
- Pour in the coconut milk, chicken broth, tomatoes, brown sugar, salt and pepper. Scrape the bottom to remove any browned bits, then bring to a simmer and cook for 10 minutes or until the curry thickens a bit. When the potatoes are fork-tender, remove 2 cups of the mixture and pour into a blender. Blend until smooth, then return to the pot. Stir, then serve immediately with rice. Garnish with chopped peanuts, cilantro, slices of pepper and coconut milk.
Recipe source: Life Made Simple