Sweet potatoes have a lot going for them. They store well and they’re easy to prepare. They are also rich in anti-oxidants, iron, magnesium, and vitamins (including B6, C and D) — a number of these being known “stress busters”, so is it any wonder this curry is becoming a favorite comfort food?
A dear friend recently gifted me a Sri Lankan cookbook containing a recipe for squash curry, and I used it as a jumping off point for this rich, zesty sweet potato curry:
3 lb sweet potato, cubed
1 Tbsp coconut oil
2 large sweet onions, chopped
2 – 4 small fresh chilies, whole
12 – 15 curry leaves, dried
3 Tbsp unsweetened coconut
1 1/2 Tbsp ginger, grated
6 cloves garlic, chopped
2 tsp brown mustard seed
400 ml coconut milk
2 tsp salt
1 tsp turmeric
Heat coconut oil over medium heat. Fry onions, chilies, and curry leaves together until the onion is translucent and soft. Add the turmeric powder and fry briefly before adding the coconut milk and sweet potato.
Bring to a boil, then reduce heat. Simmer for 15 minutes, or until the sweet potato is tender.
While the sweet potato is simmering, mash together the coconut, ginger, garlic and mustard seed with a mortar and pestle until well combined.
Add to the sweet potato mixture and stir well. Simmer uncovered for an additional 5-7 minutes, until the curry thickens.
This can be served as a main dish, over rice, or as a side. The beauty of curry is that you are limited only by your imagination. I like to make a big batch of this and serve it over rice, then serve leftovers the next evening as a side dish to a meat curry.
Or eat the leftovers for breakfast. Either works!