Is it just me or is it a hearty, creamy, smooth, rich, comfort food, Thai Sweet Potato Curry kinda day? I know, you were totally thinking the same thing. The snow is a blowing, and I am dreading digging out my car, so I thought of an excellent solution. Stay home and make curry. I am so smart. Ok, well I am not really that smart because a) I’m not at home, I’m visiting my parents, and b) I have to dig out my car to get home. Boo. I am pretending none of that’s true right now because it’s better that way.
I think there is a running theme with all my recent recipes… stay in, curl up, hide from snow, and eat deliciousness. Ok, maybe I am in need of a dash of outdoor adventure! …Digging out a car is considered outdoor adventure, isn’t it?
What I love about this sweet potato curry is that you simmer the sweet potatoes with broth, coconut milk, and spices, and then you blend. The sweet potatoes make this into a creamy, silky curry sauce. I love all things creamy, silky and saucey! The sauce is so good, it’s difficult to resist slurping it all up right there and then. Hold out, you can do it. Sauté some cauliflower, and toss in some peas, top with a fresh squeeze of lime and a little cilantro, and wham bam! Delicious bowl of please eat me every day this week. I really
could did eat this every day for a week. Even my dog Audrey was a fan, and she has a very picky palette.
Score! My dad just dug out my car for me while I was writing this post. Procrastination you paid off yet again.
In a big ‘ol soup pot, toss in sweet potatoes, ginger, garlic, vegetable broth, coconut milk, red curry paste, and soy sauce. Bring to a gentle boil and cover with lid. Cook for about 10 to 15 minutes until the sweet potato is completely cooked and falls apart easily when pierced with a fork.
Then use an immersion blender to purée until smooth.
Chop up an onion and 1/2 a head of cauliflower and sauté in a little oil until it’s all browned and delicious.
*Secret lazy tip: If you are in a really lazy mood, you can skip sautéing the onion and cauliflower and just toss the veggies directly into the sweet potato sauce. Sautéing the veggies separately does add more flavour and texture from caramelizing the veggies. The decision is yours.
Whether you sautéed the cauliflower and onion first, or you are deciding to skip that step, toss it into the sweet potato sauce and simmer until the cauliflower is soft enough to eat, but still holds it’s shape. Stir in the frozen peas and cook just another minute so the peas are heated through. Serve with rice.
Leftovers taste even awesomer the next day.
Blend the sweet potatoes with spices, vegetable broth, and coconut milk to make a creamy, silky curry sauce. Totally delicious and tastes even better the next day. Vegan and gluten-free.
- 1 tablespoon light oil, such as canola or vegetables
- 1 yellow onion, chopped
- 1/2 head cauliflower, cut into florets
- 1 1/2 Cups fresh or frozen peas
- Salt & pepper, to taste
- Lime wedges
- Cilantro, roughly chopped
- Cooked rice for serving
Add all of the sweet potato sauce ingredients to a large pot and put over medium-high heat. Bring to a gentle boil and cover with lid. Cook for about 10 to 15 minutes until the sweet potato is completely cooked and falls apart easily when pierced with a fork.
- Use an immersion blender and blend the sweet potato mixture until it is a smooth sauce. Alternatively, you could use a standing blender, but make sure to blend only small batches at a time to keep from the hot liquid exploding out of your blender.
Heat the oil in a separate pan and sauté the cauliflower and onion until they are tender and lightly browned.
Now add the cauliflower and onion mixture to the sweet potato sauce. Cover and heat through. Add the peas and cook for another minute to heat through. If your curry is too thick you can thin it with a bit more vegetable broth or water.
Season with salt and pepper as desired, and then serve with rice, a wedge of lime, and some cilantro.
Featured Ingredient: Sweet Potato. 123 Days, 57 Recipes to go. (Ah!)