Sweet Potato Curry

Besides simple starches, sweet potatoes are rich in complex carbohydrates, dietary fiber, beta-carotene, vitamin C, vitamin B6, manganese and potassium. Considering fiber content, complex carbohydrates, protein, vitamins A and C, iron, and calcium, the sweet potato ranks highest in nutritional value. Candied sweet potatoes are a side dish consisting mainly of sweet potatoes prepared with brown sugar, marshmallows, maple syrup, molasses, orange juice, marron glacé, or other sweet ingredients. Often served in America on Thanksgiving, this dish represents traditional American cooking and of that prepared with the indigenous peoples of the Americas when European American settlers first arrived. Common dishes are casseroles, pies, fries, chips, and baked potatoes. Here is a very simple sweet potato curry that is ideal to use up the leftover sweet potatoes after the Thanksgiving feast or any time of the year. Cook thinly sliced onion in olive oil until softened. Add minced garlic and ginger and stir. Add curry powder and a pinch of cayenne pepper (depending on how spicy you like your curry). Add chicken broth (or vegetable broth) and diced sweet potatoes. Bring to a boil and then simmer until the potatoes are softened and done. Add a little low-fat coconut milk and simmer for 5 minutes. Remove from the stove and garnish with fresh cilantro. Serve with rice or couscous or with pita bread.


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