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  Sweet Potato Curry



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4 medium sweet potatoes
2 Tablespoons olive oil
1 large onion, chopped
2 Tablespoons curry powder
1 teaspoon coriander
1/2 teaspoon cinnamon
a pinch of red pepper flakes (optional)
2 cups diced tomatoes, canned with juice or fresh without seeds
1/4 - 1 cup water
4 cups chopped arugula or spinach
2 large green onions, sliced

Boil sweet potatoes in water to cover, until a fork can just pierce the potato, but the center is still firm.
Set aside to cool. May be boiled in advance and refrigerated. Peel sweet potatoes. Cut into 1 inch cubes and set aside.
Heat a large lidded pot over medium-high heat. Heat oil and stir in onions. Cook until onions are limp, but not browned.
Add curry powder, coriander, cinnamon and red pepper flakes.
Cook one to two minutes, stirring constantly, until spices are fragrant.
Mix in potatoes, stirring until completely coated with spices and onions. Add tomatoes and stir gently until combined.
Bring to a simmer, stir once more, reduce heat to low, cover and cook 15 minutes, stirring once or twice.
Remove cover and taste for salt. Add salt and pepper if necessary. Check the amount of liquid.
If you want it saucy, add some water until it is your preferred consistency. Stir in the arugula and green onions.
Cover and simmer 5 minutes. Remove from heat, stir well and serve hot, warm or at room temperature.
Cover and refrigerate leftovers.

Serve as a main dish with a crunchy raw vegetable salad as a side dish.
Serve over rice as a complete meal with garnishes.
Garnish ideas include chopped nuts, dried fruit, chutney, yogurt or green onions.
Serve as wraps in whole wheat flatbreads with any of the above garnishes.
Serve as hot wraps in whole wheat flatbreads with a mild melting cheese or paneer.

Copyright © 2012 Stefanie Samara Hamblen