Monday, October 24, 2011

Sweet Potato Curry

I love Indian food, especially this time of year when the temperatures begin to drop. However, I've always been too intimidated to make it at home because of the exotic ingredients and seemingly complicated cooking methods.

Although not traditional by any means, this sweet potato curry captures the Indian flavors I love, without a lot of prep or cleanup. The ingredients are basic and one pot cooking is about as easy as it gets!

Just the right amount of spice for a chilly evening!

Sweet Potato Curry

1 medium yellow onion, diced
2 large sweet potatoes, diced
2 carrots, peeled and diced
3 cloves garlic, minced
1 can white kidney beans, drained and rinsed
1/3 cup chunky peanut butter
1 can light coconut milk
1 tsp curry powder
1/2 tsp ginger
1/4 tsp cayenne pepper

Preheat oven to 375 degrees. Add all ingredients in order to a large dutch oven pot (or other oven safe dish with a lid). Bake for 1 hour, stirring halfway through.

I served the curry over brown rice, but it would also be good with bread or Indian naan.

- ST

2 comments:

  1. How funny! We had chicken curry over brown rice last night :)

    I'm intrigued by the peanut butter. Can you taste it or does it just make it creamy?

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  2. Great minds think alike! I think the peanut butter adds a bit of a nutty flavor, which in my opinion goes well with the coconut milk and curry spice.

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