Heat oil in a saucepan over high heat and add the brown onion and garlic cloves and cook for 2-3 minutes.
Add finely grated ginger and red curry paste and cook for 1-2 minutes.
Add the chopped sweet potato and chicken stock and cook for 15 minutes.
Add the coconut cream and bring back to a simmer.
Blend with a hand held blender (or transfer to a processor - if you do this return to the pot to heat back up) until smooth.
Divide between bowls and decorate with coriander leaves.
he curry, heat oil in a large saucepan on medium. Cook sweet potato
ntil soft. Add spices, curry paste and curry leaves. Continue stirring until
Place sweet potato in a microwave-safe bowl.
Preheat oven to 400\u00b0F. Toss sweet potato in a baking pan with half the oil. Bake 20-30 mins, until tender.
Meanwhile, for the curry, heat remaining olive oil in a large saucepan. Saute pepper, onion and garlic 4-5 mins, until tender. Stir in curry paste and cook 1 min. Stir in tomatoes, beans and vegetable stock. Bring to a boil. Reduce heat to low and simmer, partially covered, 20 mins. Add sweet potato and spinach. Season to taste and serve with rice and tzatziki sauce.
edium pot. Add soaked peas, sweet potato slices and cardamom pods. Reduce
Heat oil in a large saucepan over high heat. Saute onion for 3-4 mins, until tender. Add cumin, mustard seeds, garlic and curry leaves. Cook for 1-2 mins, until fragrant. Add stock, sweet potato, 2 cups water, tomatoes, lentils and chili. Bring to a boil, reduce heat and simmer for 35-40 mins, until vegetables are tender. Add spinach and simmer for 1-2 mins, until wilted. Remove from heat and add basil.
Serve curry with rice. Garnish with sliced almonds and basil. Serve papadums and yogurt on the side.
Heat 1 tbsp oil in a large saucepan over medium heat. Cook spices, garlic and chili, stirring, until fragrant. Add potatoes and sweet potato and cook, stirring, for 5 mins. Stir in tomatoes and stock. Bring to a boil then reduce heat and simmer, covered, for about 1 hour, or until potato and sweet potato are tender. Stir in yogurt.
Meanwhile, heat remaining oil in a medium frying pan over medium-high heat. Cook onion, stirring, until browned lightly.
Distribute curry between serving plates. Top with onion and cilantro. Serve.
Spray sweet potato with oil. Heat a large
Oil a large frying pan and place over medium heat. Cook curry paste until fragrant. Add steak and cinnamon. Cook until steak is browned all over. Set aside.
Add more oil to pan. Cook onion and sweet potato until onion is translucent. Return beef to pan along with coconut milk and 1/2 cup water. Bring to a boil then reduce heat and simmer for 45 mins, or until meat is tender. Serve.
Wash the sweet potato, microwave for 2 minutes -to
Melt butter in a large skillet on high heat. Cook tofu 4-5 mins, turning, until golden all over. Transfer to a plate lined with paper towel. Set aside.
Cook onion, garlic, ginger and chili pepper in same pan 4-5 mins, until lightly golden. Stir in spices. Cook 1 min, until fragrant.
Add sweet potato, stock and cashews to pan. Bring to a boil. Reduce heat to medium. Simmer, covered, 10-15 mins, until potato is tender.
Return tofu to pan with sugar snap peas. Cook 1-2 mins, until heated through. Serve with couscous and lemon wedges.
ith aluminum foil.
Place sweet potato and bacon on the prepared
oles all around the sweet potato.
Wrap the sweet potato in foil and
Heat oil over medium-high heat in a large pot.
Saute onion until translucent, about 3 minutes; add garlic& saute for 30 seconds.
Add curry, coriander& cumin and saute for 30 seconds longer.
Add sweet potato& saute for another 30 seconds.
Pour in stock& milk, bring to a boil, lower heat and simmer until the sweet potato is cooked- 20 to 30 minutes.
Remove from the heat, let cool slightly& ladle into a food processor.
Whirl until well blended, pour back into the pot, add crab& roasted red pepper and reheat.
Pour chicken broth into a large pot. Add chicken carcass, sweet potato, mushrooms, green pepper, celery leaves, and green onions. Season with rosemary, parsley, oregano, sage, basil, marjoram, salt, curry powder, paprika, and pepper. Simmer until chicken meat starts to fall off the bone and sweet potato is tender, about 30 minutes. Pull off any remaining meat and discard bones.
nd dice the sweet potato. I don't peel the sweet potato for the
rowned. Stir in eggplant and sweet potato. Pour in about 1/2
Preheat oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking pan.
Place drained pears, peaches, pineapple, and cubed sweet potatoes in a large bowl.
Melt butter in a saucepan over low heat. Whisk in brown sugar and curry powder until well blended. Pour over the sweet potato mixture and toss to coat. Spread mixture into the prepared pan.
Bake in the preheated oven until sweet potatoes are tender, about 50 minutes.
Prep sweet potato, onion, garlic and red pepper.
Heat oil, curry powder and cinnamon together in a large pot, stirring until hot.
Add cubed sweet potato, onion, garlic, red pepper and paprika. Cook about 4 minutes, stirring often.
Add beans, warm water and softened peanut butter. Stir well.
Simmer on medium-low heat for 10 minutes (until sweet potato is tender), stirring occasionally.
Turn off heat.
Add lime juice, brown sugar and salt and pepper. Stir thoroughly.
Serve and enjoy!