This dish is one of my go-to dishes and it never fails to please veggies and meaties alike.
I was one of the first meals I cooked for the Boy when I
began to experiment with doing things the vegan way. I love it just as much
today as I did back then. What’s not to love….it’s colourful, warm, creamy,
comforting, lightly spiced and hints at the tropics. Close your eyes and maybe
you’ll be taken to a far off land.
Ok, well maybe not that last sentence. But I guarantee
this bowl of colourful curry will brighten your day.
It’s also a simple dish with few ingredients, easily
adapted to other veggies/beans you may have, is thrown together in one pot and
can be frozen for future speedy suppers.
Ok, so have I convinced you yet! This would also work really well with my
super simple flatbread as a healthy
alternative to naan!
I also have another reason as to why this particular
dish, or namely the photos, are making me happy. I’ve been trying to take
decent ‘night shots’of my meals for a while now, and up until recently I had
been making slow progress. My research and investigations pointed me in the
direction of two key props: a powerful light with good ‘white’ rendering (I’ve
used a portable LED source) and a diffuser layer (I’ve used an old bed sheet over a
wooden frame).
This shoot was a simple 5 minute experiment (before my
dinner got cold), and I really wasn’t expecting much of an outcome. However,
for such a quick first attempt I was really rather pleased with my
efforts….well now to see if Food Gawker shared that same opinion!
Recipe: Sweet potato curry
Serves 4
Ingredients
2-3 tablespoons madras curry paste
1 medium onion- diced
4 medium or 2 large sweet potatoes- approx. 800g (peeled and chopped into chunks)
1 red pepper- sliced
1 tin of chickpeas (or other white beans)
200g bag of spinach
1 can of coconut milk
Method
In a large frying pan or wok, fry the onion for few minutes in
olive oil till soft. Add curry paste and fry for 1 min. Add the coconut milk,
sweet potato, pepper and chickpeas and simmer for approx. 15 minutes until
potato is cooked. Add spinach (fold spinach through the mixture in handfuls) simmer
for a couple more minutes until spinach is wilted. If not liquidy enough add a
little water. Serve immediately with rice or naan bread as desired .
Freeze left over portions in individual bags.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.
What fabulous shots, vibrant colours and love your addition of chickpeas in there, too. Never thought of adding them - especially as my daughter adores them!
ReplyDeleteHi Jill, Thank you! Randomly i actually used cannellini beans in this shot (as i had no chickpeas in the cupboard) but i usually use chickpeas when i make it! :-)
ReplyDeleteI made this last night, and wanted to add a few comments. I don't mean to criticize, just to add some useful tips for others =)
ReplyDeleteFirst off, I bought 4 sweet potatoes and once I started peeling and cutting them I realized I had A LOT...so I only used 2 and it worked out fine. Maybe they were much larger than the ones you used, but they seemed relatively normal sized to me.
Another thing, after I added all the ingredients to the pot I was worried there wasn't enough liquid to cover the veggies to simmer (only half covered) so I added some water (I think 1/4-1/2 cup), which turned out being a big mistake cause I made it way too watery. In the end it was okay though, it tasted great and I ate it with some jasmine rice to soak up the runny sauce.
I couldn't find the madras curry paste but I substituted it with another one, called Laxmi tandoori paste. The color turned out about the same, and it had a nice spicy kick to it.
thanks for the recipe!
Hi Lisa, thanks for your comments- very useful so good to know. yes i think in hindsight i prtobably should be clearer on the size of the potatoes, mine were the same sort of size as baking potatoes (fist sized) so i would imagine if you had really large ones it would make a big difference- i'll update the post. Glad it all worked out for you in the end, would be interested to know how you found it if you made it again with smaller/less sweet potato.
Deletejust linked this article on my facebook account. it’s a very interesting article for all.
ReplyDeleteGift to Chennai
Hi Yadhav, Thank you so much!
ReplyDeleteHi Jo, great recipe. We used cannellini beans rather than chickpeas too beacause I love 'em. And being calorie-conscious we chose a lighter coconut milk.
ReplyDeleteWe had this yesterday when a veggie friend visited with her boyfriend. She had it as her main and the meat eaters had it as their veg dish alongside a complimentary meat dish (using chicken, a tin of tomatoes, an onion and the same curry paste to tie in the flavours) everyone was very satisfied - even the usually meat-focussed boys!
We'd like to try it again perhaps with a different curry paste to see how that changes the flavour. The one recommended in the comments above looks interesting.
We did note that it took longer to cook than stated - 'chunks' is a fairly subjective term and my chef decided he wanted big chunks! All in all, a huge success. Thank you
Yay, so glad it worked out well for you!! That makes me very pleased. x
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