Sweet potatoes are my very favorite dirt candy! In this South Indian style sweet potato curry, bold spices are simmered with carrots, cauliflower, spinach, and (of course!) sweet potatoes.
So far, 2016 has been a meat-free year for me. Crazy, right? I’m completely loving it, and here’s why:
Dishes – I can keep using the same knife and cutting board all day and not have to worry about cross contamination!
Environmental ramifications – I love knowing that I’m reducing my impact on the environment.
Menu stress – It is SO much easier for me to order off a menu now that I have less options. I thought I’d hate that, but it’s actually really, really nice.
Variety – Yep, I’m actually eating a wider variety of foods now that I cut out meat! I’m having lots of fun with vegetables I used to never eat (like beets! radishes! squash!), nuts and seeds, and creative sauces. Oh, and SO much avocado. On everything.
Energy – I don’t get tired after meals anymore. Crazy, right? I’m also sleeping better at night, which means I require less coffee during the day just to get things done.
Pride – Personally, I think it feels great knowing that I’m putting so many more plants into my body. It makes me feel like I’m taking care of myself 🙂
This has been quite the adventure so far, and I think my favorite part has been using my imagination to come up with fun meals that don’t include meat.
I’ve been making this South Indian-style Sweet Potato Curry on repeat for the past few weeks, and I ADORE it. I just serve it with some basmati rice, a little bit of naan, and an ice-cold beer.
The beer isn’t really necessary, except yes it is.
This hearty and nutritious meal comes together really quickly. I know that the ingredient list looks long, but just trust me when I tell you that it is WORTH it!
I buy my wild lime leaves at a local international supermarket, but I’ve seen them at Whole Foods, too. If you can’t find any, just omit it from this recipe. BUT if you happen to come across some, go ahead and buy a bunch because they freeze well and add a very special flavor. I also use them in Thai curry recipes and even in some cocktails.
Here’s the Recipe!
- 1/2 yellow onion, cut into chunks (about 1 cup)
- 2 large clove garlic, peeled
- 1” peeled fresh ginger
- 2 tablespoons melted ghee*
- 2 tablespoons extra virgin olive oil
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1/4 teaspoon ground cardamom
- 1 Thai bird’s eye chili, seeded
- 1 tablespoon tomato paste
- 2 1/2 cups vegetable broth
- 1 teaspoon brown sugar
- 1 kaffir lime leaf
- 3/4 pound yams, peeled, cut into 1” cubes
- 2 cups cauliflower florets
- 1 cup chopped carrot
- 2 small tomatoes, cored and chopped
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3 cups baby spinach leaves
- 1/4 cup chopped fresh cilantro
- Place the onion, garlic, ginger, oil, garam masala, cumin, cardamom, and chili in the bowl of a food processor and puree until a paste forms. Transfer the mixture to a large pot and set the burner to medium heat. Cook, stirring often, for 10 minutes until the mixture darkens and becomes aromatic. Add the tomato paste and cook for another 1-2 minutes.
- Add the broth, brown sugar, and lime leaf to the pot. Scrape the brown bits up from the bottom of the pot and simmer for 10 minutes.
- Add the yams, cauliflower, carrot, tomatoes, salt and pepper to the pot. Allow it to come to a boil over medium heat, and then reduce heat to medium low. Cover and simmer until vegetables are tender, stirring occasionally, about 8-12 minutes. Add spinach and cook until wilted, about 1 minute. Discard the lime leaf and season with additional salt and pepper as needed. Garnish with fresh cilantro leaves and serve with cooked basmati rice.
*If you don't have ghee, just substitute olive oil
Nutrition InformationYield 4 Serving Size 1
Amount Per ServingCalories 392 Total Fat 16g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 10g Cholesterol 25mg Sodium 1315mg Carbohydrates 48g Fiber 11g Sugar 9g Protein 17g