One of my go to comfort foods this winter has been flavorful curry dishes. There’s something about the warm spices and aromas that makes these last few weeks of cold not seem so bad. I came across this great curry recipe that uses sweet potatoes, and it's a great alternative to chili.
2 medium sweet potatoes, cut into medium dice
1 medium shallot, minced
4 cloves of garlic, minced
3 tablespoons of fresh ginger, minced (use a spoon to easily peel off the skin before mincing)
2 tablespoons of red curry paste
2 tablespoons Harrisa paste
1 tablespoon curry powder + 1 teaspoon
1 24oz. can of diced tomatoes
1 14oz. can of coconut milk
1 tablespoon of maple syrup
¼ cup lemon juice
1 medium head of cauliflower, cut into florets
¼ cup peanuts, rough chopped
Cilantro, for garnish
1. Preheat your oven to 425°. Line a baking sheet with foil or a Silpat. Toss the cauliflower with 2 teaspoons of grapeseed oil, 1 teaspoon curry powder and salt. Roast in the oven for 15-20 min. or until the cauliflower edges are brown and crispy on the edges. Set this aside for serving.
2. While the cauliflower is in the oven, heat a Dutch oven on the stove over medium heat. Add 2 tablspoons of grapeseed oil. Once the oil is heated add the shallots, ginger and the garlic. Cook for 3-4 minutes constantly stirring not to burn the garlic but to soften the vegetables.
3. Add the remaining curry powder. Stir and cook for 2 minutes. Then add the curry paste and Harrisa paste. Stir and cook for 2 minutes then add the sweet potatoes.
4. Add the can of tomatoes, coconut milk and maple syrup. Stir everything together and bring the curry to a boil.
5. Once the curry is at a boil reduce the heat to simmer and cover with a lid for 15-20 minutes until the sweet potatoes are tender.
6. Add the lemon and season with salt.
7. Serve over a bed of rice with the cauliflower and top with peanuts and cilantro.
If you like this recipe, check out The Chopping Block's upcoming hands on cooking classes Taste of India and Meatless Monday.