Clever Sweet Potato and Pepper Curry
I am very inspired by all kinds of international cuisines. Although I do love to read cookbooks, I love the challenge of freestyling in the kitchen! Like this totally unorthodox curry that I made in Athens, Greece from our ‘Greeks Giving’ leftovers. I was hungry and didn't want to waste these tasty organic sweet potatoes locally farmed in Evia, Greece.
- 2 large sweet potatoes
- 1 large onion, chopped
- a good chunk of ginger, finely chopped or sliced
- 2 tablespoons coconut oil or neutral cooking oil
- 1 tablespoon red curry paste or more (always read the ingredients)
- 1-2 red, yellow or green peppers, sliced into long pieces
- 1 can coconut milk (around 450 ml)
- rice for 4 people – or fat rice noodles would work too
- fresh coriander leaves
- 4 wedges of lemon or lime
Here’s how you make it
- Cut the sweet potatoes into large chunks and boil or steam the until they are half cooked (if you’re boiling, it takes 15-20 minutes).
- Prepare the rice. If you’re using brown rice, it can take up to 40 minutes.
- Add some coconut or other oil to a pot and sauté the onion and ginger for 2-3 mins over a medium heat. It doesn’t need to cook much, just enough to release the flavour.
- Add the peppers and sauté until they start to soften a bit.
- Lower the heat to medium-low and add a good dose of the red curry paste. I used a lot because I like a lot of heat.
- Stir in the boiled or steamed sweet potatoes.
- Shake the coconut milk and add to the pot. Let it simmer for around 10 mins or until the potatoes are fully cooked.
- Serve the curry over the rice. Finish off with a bit of lemon or lime to counter the spice and some coriander leaves to aid digestion. You could even add some avocado cubes or a fried egg.