Sweet Potato Coconut Curry Food

SWEET POTATO & COCONUT CURRY

Steps:

• Heat 1 tbsp olive oil in a large non-stick frying pan and add the onion. Fry gently for 10 mins until soft then add the garlic and grate the ginger straight into the pan. Stir in the paprika and the cayenne and cook for another minute then tip into the slow cooker.
• Return the pan to the heat and add another 1 tbsp oil along with the chilli, red pepper and shredded cabbage. Cook for 4-5 mins then tip into the slow cooker.
• Use the remaining oil to fry the sweet potatoes, you may have to do this in 2 or 3 batches depending on the size of your pan. Cook the sweet potatoes for around 5 mins or just until they start to pick up some colour at the edges then put them in the slow cooker too.
• Pour the passata and the coconut milk over the sweet potatoes, stir to mix everything together and cover the slow cooker with a lid and cook for 6-8hrs or until the sweet potatoes are tender.
• Stir the peanut butter through the curry, season well with salt and pepper and serve with couscous and chopped coriander scattered over the top.

SWEET POTATO & LENTIL COCONUT CURRY

Steps:

• Put all the Ingredients listed in the Curry Paste into a small blender and wizz for a few seconds until you have a nice smooth paste. Add a tbsp of nut oil/cooking oil in a large Saucepan. Add the chopped red onion into a large saucepan and cook on moderate heat for 5 minutes until soft. Add the Curry paste mixture into the pan and cook for a few minutes until fragrant.
• Add the sweet potatoes, lentils and chickpeas to the pan and stir until the paste has evenly covered them. Cook these for a couple of minutes and then add the chopped tomatoes and remaining Coconut milk. I usally add half a cup of water also. Put in the remaining fresh tomatoes, Cinammon sticks, salt and sugar. If you want an extra kick add 2 more chilies. Give the mixture a good stir and simmer for about 20-25 minutes until lentils and potatoes are soft. Stirring every 15 minutes or so.
• Meanwhile bring a saucepan of water to the boil and add the Basmati Rice. I usually sit it in water first to get rid of the starch. For 3 - 4 people I would recommend 2/3 of a standard packet of Basmati Rice. Add the Turmeric to the water for a bit of taste and colour. Let simmer for 10 minutes and drain. Add the desicated coconut and stir.
• To serve add some fresh Coriander on top and for an added garnish you could mix some chopped cucumber with Yoghurt and season with salt and Pepper. Or substitute the rice for a warm Naan Bread.

LENTIL SWEET POTATO COCONUT CURRY

Steps:

• Heat oil in a large pan over medium high heat.
• Sauté the onions, garlic and ginger until onions are tender, but not browned.
• Add the curry powder and stir through.
• Add the lentils, sweet potato and courgette, stir and just barely cover with water (you can use vegetable or chicken stock if you prefer).
• Reduce heat and simmer covered for about 20 minutes until the potatoes are tender and the lentils are tender. If there's quite a bit of liquid you can add more lentils. Add salt to taste.
• Add coconut milk and simmer for a few minutes.
• Serve over rice, with naan or just enjoy on its own.

SWEET POTATO CURRY

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat; saute celery and onions until tender, 3-5 minutes. Stir in sweet potatoes, garlic, seasonings, coconut milk and broth; bring to a boil. Reduce heat; simmer, uncovered, just until potatoes are tender, 15-20 minutes, stirring occasionally., Stir in green beans and garbanzo beans; cook, uncovered, until green beans are tender, about 5 minutes, stirring occasionally. Serve with rice.

TEMPEH SWEET POTATO COCONUT CURRY

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion and 1/2 teaspoon salt.
• Cook 2 minutes or until onion is tender, stirring occasionally.
• Stir in tamarind or citrus fruit; cook 2 minutes, stirring to break up tamarind.
• Add ginger and next 5 ingredients (through cinnamon); cook 2 minutes, stirring frequently.
• Add remaining 1/2 teaspoon salt, potato, water, milk, and tempeh; bring to a boil.
• Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender. Uncover; stir in lime juice and soy sauce. Simmer 3 minutes or until slightly thickened.

SWEET POTATO, COCONUT AND SPINACH CURRY

Steps:

• In a wide heavy-based pan, fry the onion in the oil with a lid on to soften for about 5 minutes. Stir in the sweet potato chunks, curry powder and turmeric and fast fry with the lid off until it begins to stick to the bottom.
• In batches, stir in the spinach, adding the ground almonds and chilli. When the spinach is all in the pot and begins to collapse, pour in the coconut milk, add some salt, stir well and put the lid back on.
• Keep it at an active simmer, stirring from time to time, for about 20 minutes until the potatoes are cooked. Take the lid off and let the curry reduce down to a thicker consistency (NB - only if the sauce looks like it needs it!)
• Finish the curry by stirring in the lime juice and adjust seasoning to taste.

CHICKEN, SWEET POTATO & COCONUT CURRY

Steps:

• Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.
• Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.

CHICKEN, SWEET POTATO & COCONUT CURRY

Steps:

• Hea the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute.
• Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the broth and coconut milk.
• Bring to the boil then simmer for 15 minutes.
• Tip in the peas, bring back to the boil and simmer for 4-5 minutes.
• Season before serving with rice noodles or basmati rice.

SWEET POTATO, COCONUT MILK, AND BANANA CURRY (ROTISSERIE CHICKEN

Steps:

• Make the spice blend: curry powder, salt, allspice, cinnamon and cayenne.
• Add oil to pan.
• Add onion and wait about 4 minutes until softened.
• Add ginger and garlic.
• Add bell pepper and wait about another 4 minutes for it to soften.
• Sprinkle the spice blend over all and cook for 2 minutes, stirring constantly.
• Add the sweet potatoes, broth and water and bring them to a boil.
• With heat at medium-low, add chicken, coconut milk, and raisins.
• Simmer for 10 minutes, stirring frequently.
• Meanwhile cut the bananas, cut the bananas crosswise into 1/2 inch rounds.
• Stir in the bananas and simmer 5 more minutes, stirring frequently.
• Serve over the hot rice.