Sweet Potato Coconut Curry  Sweet Potato Coconut Curry 12561 sweet potato coconut curry

Sweet Potato Coconut Curry

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recipe express  Sweet Potato Coconut Curry 1f5551f98dfae5b4cee4a6466301e672 l

Sweet Potato Coconut Curry

This straightforward curry dish comes collectively swiftly and has a huge payoff by device of flavor and presentation. Curry powder packs a punch in the spice department and it’s a weapon to  persist with it exhausting for a weeknight dinner as soon as you happen to are seeking to throw collectively a dish  that varies out of your frequent  routine. This recipe has precise the pleasurable balance of candy and warmth, and the candy potatoes add so distinguished flavor and text that you just don’t investigate cross-take a look at the lack of any meat. (Correct expect my husband!) – Kelsey Nixon

http://www.thedailymeal.com/  Sweet Potato Coconut Curry

  • 2 tablespoon vegetable oil
  • 2 tablespoon curry powder
  • 2 mediums candy potatoes (1pound), peeled and lower into 1-bolt cubes
  • 1 huge yellow onion, roughly chopped
  • 1 tablespoon minced novel ginger
  • ½ serrano chile, minced
  • 1 (14-ounce) can coconut milk
  • 3 tablespoon light brown sugar
  • 3 plum tomatoes, chopped (about 1cup)
  • 1 cup snow peas, trimmed
  • 2 cup smoked jasmine rice, for serving
  • ½ cup chopped salted peanuts, for garnish
  • ¼ cup chopped novel thai basil or cilantro, for garnish
  1. In a huge skillet build over medium-excessive warmth, warmth the oil. Add the curry powder and toast unless fragrant, about 1 minute. Add the candy potatoes and onion and lope to coat with the curry oil. Cloak and cook dinner unless vegetables open to melt, about 3 minutes. Add the garlic, ginger, and chile and cook dinner for 1 minute. Add the coconut milk and sugar, and lope, scraping up any bits from the bottom of the pan. Bring to a simmer, hide and cook dinner for five minutes. Add the tomatoes and snow peas and cook dinner unless the snow peas are delicate-crisp, about 1 minute.
  2. Motivate the curry over the rice. Garnish with the peanuts and Thai basil.

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