Sweet Potato Curry

Ahhhh a warm and comforting bowl of curry in the belly… I’m sure most plant-based eaters can agree but even for those of us who aren’t as plant-based the warm spices, sweet flavours and wafting aroma that comes from a curry can be so enjoyable. As a mom who is always making sure that whatever I make my kids will eat and enjoy too, I usually add sweet potato to the curry to give it that extra family friendly sweetness and pack it with extra nutrients!

Sweet Potato Coconut Curry with cilantro and fresh mung bean sprouts

Recipe:

  • 2 large or 3 small sweet potatoes peeled and cut into small cubes
  • 1 can of chick peas drained and rinsed
  • 1/2 of a fresh pineapple cut into cubes
  • 1 onion
  • 4 cloves of garlic
  • 1 tbsp cumin
  • 1 tbsp garam masala
  • 1 tbsp coriander
  • 1 tsp turmeric
  • fresh ground black pepper
  • 2 tbsp yellow curry
  • 1 can of full fat coconut milk (read the label you can find coconut milk that is pure and doesn’t have any additives or preservatives)
  • 1/2 cup water
  • 2 or 3 tables spoons of tomato paste or 1/2 cup crushed tomatoes
  • 2 blobs of maple syrup (yes that is an official maple syrup measurement 😉

Method:

Chop onions and garlic and fry them on low heat with a few drops of extra virgin olive oil or avocado oil or some bouillon if you are staying away from oil. Once the onions start to become translucent add in the dry spices and continue to fry on low, stirring so that the spices do not burn. Toasting the spices like this will enhance the flavour and remove the bitterness. After a few mins you can add the potatoes and all remaining ingredients, except for the pineapple. Stir thoroughly so that everything is well blended together and you have a creamy soupy consistency. You can play with the amount of water that you would like to add depending on how thin or thick you would like your curry. Simmer your sweet potato curry on med-low heat long enough that the potatoes are cooked thru, about 20 mins. Then add the fresh pineapple. Taste your curry and add a dash of salt, or an extra blob of maple syrup if you like. Adjust it to your personal taste 🙂

*Serve over a whole grain of your choice such as brown rice, quinoa, barley or simply dish it into a bowl and throw in some sprouts or spinach or herbs of your choosing!

*So many of the spices and veggies in curry are anti-inflammatory in our bodies such as turmeric, onions and garlic. The pineapple contains the powerful enzyme bromelain which aids in digestion, helps to reduce bloating and is another anti-inflammatory. Sweet potatoes have too many nutrients to list! Chickpeas are a great source of plant-based protein as recommended by the Canada Food Guide and coconut milk is a great healthy fat to feed your brain 🙂

ENJOY!!

 

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