Wednesday, March 23, 2011

Sweet Potato Curry with Spinach

This is my first go at a sweet potato curry. I am having a dinner party this weekend and decided that a sweet potato curry sounded good, but never having made one or had one I thought a trial run was in order. The time was right tonight and I was very pleased with the results. I do think I will be tweaking this recipe a little but the basics will stay the same.

This curry was very savory and also sweet (due to the sweet potatoes) and not at all spicy. The cinnamon and cardamoms came through powerfully; providing a unique balance of flavors with the curry mix I used.


Sweet Potato Curry with Spinach
3 Sweet Potatoes cubed
1 Onion finely chopped
1 package Fresh Spinach
2/3 cup Coconut Milk
Broth (approx 1 cup)
2 teaspoons Madras Curry Powder
2 Brown Cardamoms
1 stick Cinnamon
4 Cloves
2 teaspoons Garlic
1 teaspoon grated Ginger
Salt to taste
1-2 tablespoons Butter
In a large skillet over medium heat melt butter and then add in the cardamoms, cinnamon stick, and cloves.

this is what they look like while frying
Fry for about two minutes to release the flavors of the spices (the fat in the butter helps to fully release the spices) and then add in the onions and saute for about four minutes before adding in the garlic and ginger.

Once the garlic and ginger are in the pan saute for another two minutes then transfer to a larger pot and sprinkle with the curry powder and salt. Put sweet potatoes in the large pot with just enough broth to cover the bottom of the pan and about half the coconut milk as well; cook, covered, over medium low heat for about 15 minutes then check and add in more broth if needed and the rest of the coconut milk. Continue to cook for about 10 more minutes, or until the sweet potatoes are soft and some have started breaking down, making a sort of soupy puree with the broth and coconut milk.

Add in the fresh spinach once the potatoes are fully cooked and stir for about one minute, then pull off of heat (the spinach just needs to wilt slightly).

Let cool for a few minutes then serve over rice, with naan bread or by itself.

Serves about 3-4 people

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