Sweet Potato Curry

This is what I call a “refrigerator recipe”. I find myself with a meal to make, look through my pantry and refrigerator, see something that strikes my fancy, think about what flavor direction I’d like to take it, and start noodling around until a meal is created. So this unfolded as “Hmmm…those sweet potatoes look tasty…and sweet…bet they’d be good in a curry.” Then I added other traditional sweet curry ingredients, and voila…dinner is served. Wonderful served with chapatis.

Sweet Potato Curry
Serves 2

1 large sweet potato, cut into 2″ chunks
1/2 a large onion, chopped
1 cup mushrooms, sliced or quartered
1 clove garlic, minced
1-1/2 cups spinach, chopped (I used frozen)
1/2 cup vegetable broth
2 cups unsweetened boxed coconut milk
1/4 cup dried currents
1 tablespoon hot curry powder*
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1 teaspoon maple syrup
Salt and lemon-pepper, to taste
2 teaspoons potato or sweet rice starch

Cooked couscous, brown rice, millet, or quinoa as a starchy side dish.

Microwave the sweet potatoes, covered, until tender but not mushy, about 4-5 minutes. Sauté the onions, mushrooms, garlic, and spinach in the vegetable broth until cooked through. Add the sweet potatoes to the sauté pan, then add the coconut milk, dried currents, spices, and maple syrup, and bring to a simmer. Stir and turn the vegetables gently. Spread the vegetables to the side a bit, sprinkle in the potato starch, and whisk until the liquids begin to thicken. Mix the thickened liquids in with the rest of the pan. Add salt and lemon-pepper, to taste. Taste, and adjust seasonings, and add more potato starch if more thickening is desired.

Serve over Couscous, brown rice, millet, or quinoa.

Nightshade-free Curry Powder

  • 2 teaspoons turmeric
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon cilantro
  • 1 teaspoon ginger
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon garlic powder