CURRIED SWEET POTATO PUREE
Almond milk makes this dairy-free. The heat from the ginger and curry counter the sweetness of the potatoes, and the lime adds a bright kick at the end.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Wrap each sweet potato in foil, put on a baking sheet and bake until soft, 1 hour. Let cool slightly.
- Combine the almond milk, curry powder and ginger in a small saucepan. Bring to a boil, reduce the heat and simmer until the mixture is reduced by a third, about 5 minutes. Discard the ginger.
- Pour any sugary juices from the sweet potato foil wrappers into a food processor. Peel the sweet potatoes and add the flesh to the food processor. Add the almond milk mixture and 1/2 teaspoon salt and puree until smooth.
- Transfer to a serving bowl and squeeze the lime over the finished puree. Garnish with almonds and cilantro if desired and serve warm.
Nutrition Facts : Calories 178 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 372 milligrams, Carbohydrate 41 grams, Fiber 6 grams, Protein 3 grams, Sugar 8 grams
SWEET POTATO CURRY
This one-dish wonder grants you immunity from even the most gluten-averse, meat-abstaining, fat-conscious houseguests. And the spicy vegetarian curry tastes as good as ever reheated.
Provided by Claire Saffitz
Categories Side Low Fat Vegetarian Kid-Friendly Wheat/Gluten-Free Sweet Potato/Yam Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Curry Small Plates
Yield 12 servings
Number Of Ingredients 16
Steps:
- Pulse lemongrass, ginger, and garlic in a food processor until very finely chopped.
- Heat oil in a large heavy pot over medium heat. Add lemongrass mixture and cook, stirring often, until golden brown, about 5 minutes; season with salt. Add curry and tomato pastes and cook, stirring, until darkened, about 3 minutes. Add tomatoes and cook, scraping up any browned bits, until thickened, about 5 minutes. Stir in coconut milk; season with salt. Bring to a boil; reduce heat and simmer, stirring occasionally, until curry is rich and full of flavor, 20-25 minutes.
- Add sweet potatoes and carrots, then pour in water to cover. Partially cover pot and cook until carrots are crisp-tender, 10-15 minutes. Add shallots and cook until potatoes are tender and shallots are soft, 15-20 minutes.
- Add chile, if desired, and lime juice to curry and spoon over rice. Top with scallions, basil, and cilantro; serve with lime wedges.
- Do Ahead
- Curry can be made 2 days ahead. Let cool; cover and chill.
DRY-CURRY SWEET POTATOES
Sweet and spicy and the perfect companion to saffron orzo or other mildly flavored dish. From Rozanne Gold, a favorite cookbook author.
Provided by sugarpea
Categories Yam/Sweet Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400°.
- Put sweet potatoes into a shallow casserole; sprinkle with curry and salt; drizzle with olive oil.
- Bake, turning once or twice, for 45 minutes, until evenly browned; serve immediately.
Nutrition Facts : Calories 211.2, Fat 7, SaturatedFat 1, Sodium 676, Carbohydrate 35.2, Fiber 5.6, Sugar 7.2, Protein 2.9
SWEET POTATO CURRY
One of my favorite vegetarian dishes, this curry packs a lot of flavor and nutrition. It can be served over rice or on its own. -Aubrei Weigand, Harrisburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 314 calories, Fat 11g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 502mg sodium, Carbohydrate 48g carbohydrate (18g sugars, Fiber 9g fiber), Protein 6g protein. Diabetic Exchanges
DRY POTATO CURRY
I found this delicious recipe in the Margaret Fulton Cookbook. I didn't have any mustard seeds, so subbed a teaspoon of English mustard; and subbed a teaspoon of curry powder for the garam masala. We had it with a Thai red prawn curry and steamed rice, but it is often served as a main dish for vegetarian meals. Edited 16 December to include salt and paprika in ingredients.
Provided by NotQuiteVegetarian
Categories Curries
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat ghee in large saucepan and fry mustard seed until it pops.
- Add onion, fresh coriander, turmeric, chili powder, paprika and salt.
- Mix well and then stir in the potatoes.
- Stir for a few minutes, sprinkle with about 1/2 cup of water, turn heat very low, cover and cook for 25-20 minutes or until potatoes are done.
- Shake saucepan occasionally to prevent sticking.
- Add garam masala and lemon juice about 10 minutes before the end of the cooking time.
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