I’ve been trying to share different things I make with Facebook lately, just to give people ideas about things they could try. Curry is something a lot of people have never tried before. I know I had never tried it before I met my husband. I’ve found that pre-made curry sauces can be WAY too hot for me, then my hubby ends up having to eat it all, lol. If you stick with a good curry powder and paste, you can control how hot -or not- it turns out.
Sweet Potato Curry
Here’s what you need:
- 1 Cup Quinoa or Brown Rice – cooked (you’ll end up with about 2 Cups)
- 1 Onion – chopped
- 4 Cloves Garlic – minced
- 1 Sweet Potato – cubed
- 16oz Normandy Blend (you’ll find it in the frozen section – this is a mixture of broccoli, carrots and cauliflower)
- 1 Red Bell Pepper – chopped
- 2 tsp Ginger Powder
- 2 T Curry Powder
- 1 T Red Curry Paste
- 1 Can Coconut Milk
- 1 T Maple Syrup
- 1 Lime – juiced
- 1 Cup packed Spinach
- 1 Cup packed Kale
- 1 tsp Salt
- 1 tsp Smoked Paprika
Here’s what you do:
- Saute onion and garlic together until the onion is tender.
- Add the curry powder and ginger and cook for about 1 minute…it’ll be fragrant.
- Add the coconut milk, red curry paste, veggies (except for the spinach and kale), smoked paprika and salt. If the coconut milk doesn’t cover the top of the veggies, add a little water until the veggies are covered.
- Simmer until tender – about 20-30 minutes.
- While that is simmering, cook your quinoa. If you’re using brown rice, start it before you start the curry.
- When veggies are tender, add in the spinach, kale, maple syrup and lime juice – cook until the spinach/kale has wilted.
- Serve on top of quinoa or brown rice.