Sweet Potato Curry
I love the lightness of this dish. Curries can be heavy and too filling sometimes but this is light and refreshing. You can flavour it as strongly or mildly as you prefer but I like a little kick to get the tastebuds going. A great recipe to prepare in batches and refrigerate or freeze for another day.
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Sweet Potato Curry
Instructions
Peel and dice the sweet potato into rough 1 cm cubes (you can use the rest of the potato for sweet potato mini wedges or fries). Boil the sweet potatoes until they are almost cooked through (poke with a skewer to test).
Whilst the potatoes are cooking, add some rice to a pan, cover with water, add salt, cover and cook for 10 minutes until light and fluffy.
Next gently heat a large pan or wok with some olive oil and add in the dried spices, lemon grass paste and lime juice. Stir for a minute or so until you can smell all the gorgeous flavours coming through.
Turn down the heat, pour in the coconut cream and simmer. Add in the cooked sweet potato and stir until covered.
Fluff the cooked rice with a fork and add to the plate. You can get fancy if you want to and make it into a mould, but I like to spread it around the edges and pour my curry in the middle. Add the torn parsley and lime wedges and serve.
