Sweet Potato Curry – A Recipe

My last post proclaimed my love for tacos. This post is going to demonstrate my love for curry. Admittedly, I have no idea how to create an authentic curry. I always stray from recipes and go by instinct instead. It would be fun to take a class from a curry making professional, but until then, I shall settle with what Tim and I consider curry. It makes our tummies happy and that’s really what matters most, right?

Sunday night was cool and rainy – a perfect night for curry! We whipped up a sweet potato curry and served it with brown rice. I did my best to write down the recipe so I could share it with you!

Sweet Potato Curry
Serves 4-6

Ingredients:

2 tablespoons coconut oil
1 small shallot, minced
2 cloves garlic, minced
1 small stalk lemongrass, minced
1″ knob of ginger, finely chopped
2  large sweet potatoes, peeled and diced small
1 15-ounce can chickpeas, rinsed and drained
3 tablespoons good quality yellow curry paste (or red)
2 teaspoons curry powder
1 can full fat coconut milk
1/4 cup brown sugar (organic if you have it)
Splash of tamari sauce
1 large avocado, diced
1/3 cup roasted cashews
Water as needed

Directions:

1. Melt the coconut oil in a large skillet over medium-high heat. Add the shallot, garlic, lemongrass, and ginger. Saute for 2 minutes, or until aromatic.
2. Add the sweet potatoes and stir well. Now add the chickpeas and stir again. If the mixture starts sticking to the bottom of your pan, stir in 1-2 tablespoons of water.
3. Scoot the potatoes and chickpeas to one side of the skillet and stir in the curry paste and curry powder. Move the paste and spice around for a few seconds to toast. Stir the potatoes and chickpeas into the mixture and saute for a few minutes.
4. Pour in the coconut milk, splash of tamari, and brown sugar. Stir well to incorporate. Reduce heat to medium-low and simmer the curry for 25-30 minutes. The mixture will thicken as it cooks.
5. Check to make sure the potatoes are tender and then add the avocado and cashews to the skillet. Stir everything together and let the curry simmer for a few more minutes. Season to taste.
6. Remove from heat and serve with brown rice or the grain of your choice.

Enjoy!!

Black Hole Sorbet

Yikes. I think this dessert is dangerous. It gave me the fidgets. It made my teeth creepily black. It tasted so rich and chocolaty…

I adapted this recipe slightly from one I’d found online for a plain chocolate sorbet. Since I had recently purchased some black cocoa powder and chocolate extract, I subbed these for regular cocoa powder and vanilla extract. The result was so dark and rich that my boyfriend named it Black Hole Sorbet. And honestly? You only need one small scoop to be satisfied for the entire day. We mistakenly ate more (unknowingly, of course!) and were left with endless energy and buzzing insides. Unfortunately, I cannot remember where I found the recipe, so if anybody is interested, let me know and I will e-mail it to you. The wee bits of chocolate in this sorbet add a lovely “crunchy” texture.