Monday, April 28, 2014

Sweet Potato Curry Recipe

As a curried soup, this has a lot in common with other curry dishes. One of the problems with using curry, in my mind, is that it generally over powers most other flavors. To counteract that you need to use another strong flavor - pomegranate, coconut, or pineapple, just to name a few non-meat choices. In this case, it's paired with coconut and, most shockingly, sweet potatoes. 

Not only are sweet potatoes great for you, but it means that you don't need to add ANY sweeteners to this dish to expertly blend the curry and coconut. Also, the coconut is really just a supporting flavor in this dish, as opposed to some other dishes it is debuted in. 

Another nice thing about this is that the flavors come in waves - first the sweet and savory coconut is present, quickly followed up by a more distinct starchy sweetness that only sweet potatoes have, and finished with a peppery kick from the curry. 

As food goes - this is easy, fantastic, and a great conversation starter for dinner. 

5 cups packed, cooked and mashed sweet potatoes
1/2 sweet or yellow onion, diced OR 1 teaspoon onion powder
1 Tablespoon coconut oil
5 cups chicken broth
1 (15 ounce) can coconut milk (original recipe calls for light coconut milk, but I think you loose some of the needed flavor when you do.)
1 1/2 cups apple sauce
1 teaspoon nutmeg
1 teaspoon ground ginger
1/2 teaspoon sea salt
1 tablespoon curry powder


1. In a large pot, heat coconut oil and sauté onions just until translucent (if using onion powder, skip this step, and add all ingredients after step 2. 
2. Add stock and bring to boil - add remaining ingredients and mix well. (It might be 'stringy' at this point - that's okay!)
3. Cover, reduce to medium low, and allow to simmer for 20 minutes, or until onions are tender. 
4. Blend soup until smooth and creamy. An immersion blender works best, but if you don't have one of those, carefully (it's HOT!) ladle it by batches into a standing blender, and blend until smooth. 

Serve hot, or chill and serve cold (my preference). 

If desired, top with additional coconut milk.

**This freezes really really well too, which is why it's great for batch cooking. 

Clockwise from top left: Nutmeg, ginger, onion powder, curry powder.
Roughly 5 cups of sweet potatoes here - yum yum yum!!! 
There are nine potatoes here - the can gives a good size reference.
Topped with coconut milk for an extra bit of contrast.

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