SATAY SWEET POTATO CURRY
Cook this tasty vegan curry for an exotic yet easy family dinner. With spinach and sweet potato, it boasts two of your five-a-day and it's under 400 calories
Provided by Elena Silcock
Categories Dinner, Main course
Time 1h
Number Of Ingredients 12
Steps:
- Melt 1 tbsp coconut oil in a saucepan over a medium heat and soften 1 chopped onion for 5 mins. Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant.
- Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500g sweet potato, peeled and cut into chunks, then add 400ml coconut milk and 200ml water.
- Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
- Stir through 200g spinach and the juice of 1 lime, and season well. Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts.
Nutrition Facts : Calories 387 calories, Fat 25 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
THAI SWEET POTATO SOUP
Great vegetarian option. Top this Thai sweet potato soup with lime wedges, chopped cilantro, and unsweetened shredded coconut.
Provided by Nan
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h
Yield 5
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium-high heat. Add onion and saute until soft and translucent, 3 to 4 minutes. Add curry paste, Sriracha sauce, ginger, and garlic; saute until fragrant, 3 to 4 minutes. Stir in sweet potatoes and carrots; season with kosher salt and pepper.
- Add vegetable broth and bring to a boil. Reduce the heat to low and simmer until vegetables are fork tender, 20 to 25 minutes. Turn off the heat and puree with an immersion blender until soup is smooth. Stir in coconut milk and adjust seasoning, if necessary.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 35.3 g, Fat 12.9 g, Fiber 6.5 g, Protein 4.1 g, SaturatedFat 9 g, Sodium 826.4 mg, Sugar 10.5 g
SWEET POTATO THAI CURRY
This is actually my roommate, Michelle's recipe. I request she make it at least once a week and I had to have the recipe for myself because I am soon moving out. All measurements are approximate as she just throws the ingredients together and I just wrote down what it appeared to be. the good news is it seems to work perfectly every time.
Provided by SixFooterr
Categories Curries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Sauté onion, garlic, and ginger in the olive oil on medium high heat in a large pot until the onion is transparent.
- Add the sweet potato and pastes. Mix well. Allow for mixture to heat up.
- Add coconut milk and chili. Stir. Allow for mixture to heat up.
- Add all the spinach to the pot, but do not mix. Cover the pot.
- After 5 minutes, the spinach should be wilted. Stir into mixture. At this time, add the fish sauce and stir.
- Re-lid and let simmer for 5-10 minutes, or until the potatoes are cooked.
- Serve over rice and add a sprig of cilantro on top.
Nutrition Facts : Calories 441.7, Fat 17, SaturatedFat 16.1, Sodium 427.8, Carbohydrate 71.7, Fiber 2.7, Sugar 57.4, Protein 2.9
THAI CURRY CHICKEN WITH SWEET POTATO
Chunks of chicken breast and sliced onions are sauteed in flavorful Thai green curry paste, then cooked in a creamy sauce made with cream cheese, sweet potato, and sliced bell peppers. The first time I made this with 3 tablespoons green curry paste, but that might be a bit too hot.
Provided by WiGal
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Wash the sweet potato, microwave for 2 minutes -to soften it up; peel, cut into 1/2 inch cubes, put cubes into steamer bag, add 1 teaspoon water, microwave for 3 minutes; and set aside.
- Heat oil in large nonstick skillet on medium heat for about 2 minutes.
- Stir in curry paste until well blended.
- Add chicken, onions, and garlic; cook and stir 6 to 8 minutes or until chicken is slightly rare inside.
- Stir in red and yellow peppers and sweet potato; cook 4 minutes or until peppers are crisp tender and sweet potato is done.
- Add cream cheese, milk, pepper, fish sauce, brown sugar, and basil; cook until cream cheese is melted and evenly coats chicken and vegetables, stirring frequently.
- Taste and make adjustments.
- Serve over rice.
- Garnish with peanuts.
Nutrition Facts : Calories 757.8, Fat 35.5, SaturatedFat 9.6, Cholesterol 94.8, Sodium 688, Carbohydrate 70.7, Fiber 5.5, Sugar 8.1, Protein 40.5
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- Start your rice, if you’re serving this over rice (highly recommend)! Make your HOMEMADE curry paste (you rockstar, you). Roast your garlic, shallots, and ginger. Hydrate your chili peppers. Blitz it all up in the food processor with some spices, lemongrass paste, and cilantro.
- Heat the oil over medium high heat. Add the shallots and stir fry until soft and fragrant. Add the sweet potatoes and stir to coat with oil. Add the curry paste and stir until well-combined.
- Add the coconut milk and broth and let it simmer over low heat for 10-15 minutes until thickened. Stir in the spinach until wilted.
- Add half of the peanut/cilantro mixture; reserve the rest for topping. Add a quick splash of fish sauce to the curry to make the whole thing just sing harmony in your mouth. Yummy.
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