A wise person once told me that after you have a kid, one perceives time as though it moves at roughly double the speed as it did before. Even in these past few months, I can tell that to be true. I look at Mack and am amazed that he was so tiny only a few short months ago. I scroll back through my emails to reply back to an email I thought came in last week only to realize it’s been a month. And most days, I’m lucky if I look at the clock before 3pm rolls around (being a work from home mother is no joke.) I am living in a rather large fog that I keep reassuring myself will eventually clear into a new sense of normalcy and routine.
The one thing that’s kept me sane throughout these months has been cooking. It’s helped to keep my brain a bit sharper and to keep a bit of my creative juices flowing. I’m constantly brainstorming new ideas, coming up with new recipes I want to try (this list has hundreds of recipes, it’s both exciting and scary), and challenging myself to simple, vegetarian meals that don’t take hours to prepare (as documented through my lunches that may one day become a recipe for the blog).
Sweet Potato Curry
A rich and delicious sweet potato curry that is perfect for a winter meal and even better the next day.
- 1 tablespoon olive oil
- 1 medium red onion, cut into thin slices
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 3 tablespoons curry powder
- 1, 14oz can crushed tomatoes
- 1, 14oz can whole milk coconut milk (see note)
- Juice and zest from 1/2 lime
- Salt, as needed (see note)
- 4 cups 1/4" cubed sweet potatoes
- Cooked brown rice, for serving
- 1/2 cup raw cashew pieces
- 2 teaspoons coconut oil
- Scallions, diced
- Cilantro, minced
- Lime wedges
- Heat a large pot over medium heat. Add the olive oil in, followed by the red onion. Sauté for 6 to 8 minutes, stirring often, until the onions are translucent and fragrant. Sir in the minced garlic and ginger, cooking for one more minute.
- Measure in the curry powder, stirring to coat the onions and lightly toast. Add in the tomatoes, followed by the coconut milk and lime juice, and a hefty pinch of salt. Bring to a boil, reduce to a simmer, and add in sweet potatoes. Cover and let cook for 25 to 30 minutes until sweet potatoes are tender.
- While the curry cooks, in a small skillet, heat coconut oil over medium heat. Add in the cashews and toast, shaking the pan constantly, until browning. Remove from heat and cool.
- Serve curry with brown rice, toasted cashews, scallions, cilantro, and lime juice.
by Erin Alderson
Tips & Tricks: If you want a bit lighter curry, swap in a bit of vegetable broth or water for the coconut milk (up to half).
For the curry powder, check to make sure you're using a blend that doesn't contain salt. If it does contain salt, skip adding more salt until you're able to taste the dish at the end.
Nutrition: See the information.
|Amount Per Serving||As Served|
|Calories 487 Calories from fat|
|% Daily Value|
|Total Fat 32.2||50%|
|Dietary Fiber 9.7||39%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Variations for the Sweet Potato Curry
This sweet potato curry is everything to me right now. It’s simple and while it does involve some cook time, it’s really a hands off process. You might have noticed I’m on a curry kick as of late. In my mind, it’s one of the easy ways to do vegan/gluten-free meals that don’t miss out on any flavor. You can tackle making your own curry powder or pick one up from a reputable spice source (this one, this one, or these ones are all safe bets). I also purposely leave this sweet potato curry fairly straight forward, almost a blank slate, because there are many directions in which you could go.
Add some greens: Right at the end of cooking, add in chopped up spinach, chard, kale, or a mixture of all three. Not only does it add more goodness, it also adds a nice bit of color to the overall dish.
Add some protein: I purposely left out any legumes because I think this dish works well with a few different options. Of course, the easiest would be to add chickpeas towards the end of cooking but you could also use lentils (red, which would break down and be less noticeable) or black lentils, which would add a fun bit of color. Some fried tofu would also be good with this curry if that’s your thing.
Add some Cheese: For me, instead of frying tofu, I’d fry paneer. Any type of fried cheese is okay in my book.
Add some crispy shallots: I’m obsessed with crispy shallots and I’ll occasionally use them in place of the scallions on top.