This dish left me feeling warm and tingly from my lips to my tummy, which is exactly what I needed after tromping around in the snow with my little guy this afternoon. The first bite was pure, warming love. The rest sent me into blissful euphoria. I’m serious. I am pretty sure that I said “mmmm” with every single bite. I was that girl. Obnoxious groaning-while-eating girl. I don’t care.
What really put this dish over the edge of deliciousness was the roasted sweet potatoes. The sweetness of the potatoes round out this spicy dish beautifully. Best combination, ever.
Broccoli, sweet onions, and frozen peas nicely compliment the roasted sweet potato.
This brand of organic coconut milk works nicely for me and my corn intolerant son.
What you need: (all organic ingredients)
Makes about 6-8 servings – great to make ahead and freeze for later
- 1/4 of a large sweet potato – or 1 small one (I had big ones here) – cut into 1/2 in. cubes
- 2 cans coconut milk
- 2 Tbsp. curry powder
- 2-3 Tbsp coconut palm sugar
- 1/2 tsp. sea salt
- 1/4 tsp. paprika
- 1/4 tsp Garam Masala
- dash of ground red pepper (spice to taste)
- 2 cups basmati rice (cooked per package directions)
- 1/2 medium Visalia onion, chopped
- about 3/4 cup broccoli, chopped
- 1 cup frozen sweet peas
- 1 Tbsp. fresh grated ginger
- 2 Tbsp. Avocado oil
- chopped cilantro or chives for garnish
- preheat oven or toaster oven to 450 degrees fahrenheit. Line baking sheet with aluminum foil
- toss the sweet potato cubes in a drizzle of avocado oil, along with a pinch of sea salt and paprika to taste. Pour onto the prepared baking sheet, and spread the cubes around so that they are not touching. Allow to roast in preheated oven for 30 minute, turning once about halfway through.
- While sweet potatoes are roasting, in a medium saucepan combine the coconut milk, curry powder, coconut palm sugar, sea salt, paprika, Garam Masala, and red pepper. Bring to a boil, reduce heat and allow to simmer uncovered on low.
- Prepare the basmati rice according to the package directions, and allow to simmer in the last stage of directions alongside the curry sauce.
- In a large sauté pan over medium heat, heat avocado oil then first add the onions. Sauté for 1-2 minutes.
- Add the sweet peas. Sauté for another couple of minutes.
- Add the broccoli – Sauté for another minute or so
- Add the grated ginger, and continue to cook for about 1 minute.
- Pour the sautéed vegetable mixture into the simmering curry sauce.
- Allow the curry to simmer and thicken for another 10 minutes or so, stirring occasionally.
- Once the sweet potatoes are done, add them to the curry.
- Place about 3/4 cup to 1 cup of rice in a bowl, then cover with a nice ladle of vegetable curry sauce. Sprinkle a bit of chopped cilantro on top, if you aren’t one of those that find it “soapy” (my husband can’t stand it!) Or chives will do as well.
This may not be a traditional Thai dish, but it is warm and comforting, and pretty much everything I want in a nice coconut curry. Perfection on this cold Northeastern day.
I hope that you enjoy this recipe, and follow along for others!