Sweet Potato Curry

HELLO and welcome to week number seventy-five of the #coronavirusquarantine, my friends!

Okay, I’m being dramatic. It’s like week four… or something. I know there are a million memes about this, but March really was the longest month in creation, amiright? and I legitimately have no idea what day it is anymore.. like, ever.

No complaints from the Bartash household though! I’ve been TRAINING FOR THIS. An introvert at heart, the idea of being stuck in the house with only Peter all day, every day, for weeks on end with no real-life, in-person social interaction is… a dream come true.

THERE I SAID IT.

Don’t get me wrong, you guys. I LOVE YOU ALL. I miss my family and my friends and my coworkers and being out in my neighborhood (some days, at least). But I will forever take any excuse I can to stay at home, bake all day, workout, #netflixandchill and generally just be a hermit.

Honestly? I’ve been waiting thirty-four years for this.

Sorry, I know there are a lot of ALL CAPS today. I just feel passionately about this social distancing. anddd it’s been a hell of a year, if I’m being honest.

(I might also be testing a mezcal margarita recipe as I write this, but that’s neither here nor there)

Trust me, I understand that there are plenty of downsides to this pandemic — but I’m all about the notion of putting a positive spin on things sometimes. and I think we all need a positive spin right now, don’t you? Let’s play into the idea that everything happens for a reason. Think back to February. January, even. What did life look like? Busy, hectic, chaotic.. any of those words sounds familiar? I’d bet money that the answer is yes for many of us.

Right now, most of us are being forced to slow down. Stay at home. Physically isolate. Not that you asked, but my suggestion is to take advantage of this involuntary confinement as best you can. Don’t force yourself to be productive or creative or anything that doesn’t come naturally.

Binge on Netflix. Bake all damn day. Eat your feelings. Sleep a little bit extra. Video chat with every damn person you know. Find creative ways to connect with friends and family. Or don’t. You do you. If every there was a time to slow down and listen to your body, NOW. IS. IT.

Anywho, I’ll get down off my high horse and get to the point.

With all this time at home, I’ve been trying to be creative in the kitchen — especially since I can’t make daily trips to the grocery store like I normally might. This sweet potato curry is one of my favorite “pantry-friendly” recipes. It’s super filling, easy to throw together and totally open to any substitutions you may need or want to make. Use this recipe as a road map, with whatever ingredients you have on hand.

〉Don’t have sweet potatoes? Use russet potatoes instead — or even frozen butternut squash.

〉Have a man child in the house who needs meat with every meal? Include some shredded chicken breast or cubed, cooked chicken thighs.

〉Got extra veggies in the fridge? Toss ’em in. Mushrooms, peppers, carrots, etc.

〉Don’t have fresh ginger? Use a teaspoon or two of ground ginger instead.

〉No fresh spinach? Use frozen or any other green you have on hand.

〉Don’t like fish sauce? Omit it.

You guys get the picture. This recipe should probably just be called “odds & ends curry” or “pantry curry”. The ingredients I’ve listed are merely a suggestion. Use what you have and/or what you like!

Also, don’t come at me if you think you don’t like curry. I urge you: TRY THIS SWEET POTATO CURRY. I swear it will change everything you’ve ever thought about what curry tastes like. It’s warm and comforting — and not at all like the smelly fragrant yellow curry from the Indian restaurant down the street that you’re surely imagining. This is more of a Thai curry — creamy from the coconut milk, chock full of delicious spices and flavors.

Don’t believe me? Swing by, and I’ll leave a doggy bag of sweet potato curry on my doorstep for you to try.

Sweet Potato Curry

 

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Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

 

Author: Talia

Yield: 6 servings

Ingredients

• 1 tablespoon olive oil
• ¼ red onion, thinly sliced
• 2 cloves garlic, minced
• 1-inch fresh ginger, peeled and minced
• 2 sweet potatoes, peeled and cubed
• 2-3 tablespoons red curry paste
• 1 (15 oz) can coconut milk
• ½ - 1 cup broth (vegetable or chicken)
• 1 teaspoon fish sauce
• 1 teaspoon soy sauce
• 1 (15) oz can chickpeas
• 3 - 4 cups fresh spinach
• ½ cup cooked rice (to serve)
• optional toppings: fresh cilantro, roasted peanuts, lime

Instructions

1. Heat oil in a large, deep skillet over medium-low heat. Add red onion, and cook until softened - about 5 minutes.
2. Add minced garlic and ginger; mix well. Cook for about 30 seconds or until fragrant.
3. Add sweet potatoes and curry paste. Stir until evenly coated, then add broth and coconut milk. Give it a stir, then cover and turn heat down to low. Simmer 20-35 minutes or until sweet potatoes are tender. The smaller your cubes, the quicker they will cook.
4. Add fish sauce, soy sauce and chickpeas; mix well and cook for 1-2 minutes. Add spinach, and stir until wilted.
5. Serve over rice, and top with roasted peanuts, fresh cilantro and a squeeze of lime (don't skip the lime!).

Notes / Variations

To keep this recipe vegetarian, use vegetable broth.

Feel free to make whatever substitutions are needed based on the ingredients you have on hand:
- russet potatoes or fresh/frozen butternut squash instead of sweet potatoes
- frozen spinach if you don't have fresh
- ground ginger if you don't have fresh.
- add any extra veggies you desire (mushrooms, peppers, carrots,etc.), along with cooked chicken breast or thighs for additional protein
- omit the fish sauce if you don't like the taste or don't have any on hand

Nutrition Information

Calories: 496 Fat: 12.8g Saturated Fat: 5g Carbohydrates: 78.4g Sugar: 8.7g Sodium: 693g Fiber: 15.6g Protein: 17.1g

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