Wednesday, 17 October 2018

What We Ate Wednesday--Sweet Potato and White Bean Curry

Hello lovelies! I was just saying to Spiderman that we eat quite a lot of orange food. But that's good from a nutritional standpoint because we eat lots of red lentils, sweet potatoes and tomatoes which all full of goodness and vibrancy.

This recipe is an old favourite of ours. I am not sure where it came from. I suspect I found it somewhere on the internet and no doubt adapted it because that's what I do.

It is great with rice or naan bread and makes enough to feed us for two nights.

If you don't have enough sweet potatoes, then sub in some carrots. After all they are both orange root vegetables.

It's all about the orange, baby.

This recipe needs curry paste. Yes, it is more expensive than curry powder, but I think tastes sooo much better. It's worth the investment. I'll also post a recipe next week that uses curry paste so you won't feel like you don't know what to do with the rest of the jar.

Sweet Potato and White Bean Curry
1 onion, diced
a few cloves garlic, crushed
800g chopped sweet potatoes or a mix of sweet potatoes and carrots For me this was 3 medium sweet potatoes and a big carrot
2 cups vegetable broth
1 tin haricot or other white beans, drained and rinsed
1 tin chopped tomatoes
2-3 TB Curry paste We like Patak's Balti paste

1. Cook your onion and garlic in a splash or oil or water until softened.
2. Add everything else and bring to the boil. Reduce heat and simmer for 30 minutes until your root vegetables are soft.
3. Scoop out about half of it and whizz it in a blender until smooth then add it back into the pot so you've got chunky and smooth bits. Or if you like it all smooth then whizz up the whole thing. Whatever.

That's it. It's really easy and the curry paste gives it a huge depth of flavour without having to add the 12 spices individually or go out and buy tamarind paste.

We had it with brown rice the first night and homemade GF flatbread with a bit of sugar, cinnamon, coconut and raisins the second night to make sort of ersatz Peshwari naan . Flat bread recipe found  HERE.  These days I don't use soya yogurt and water like I did in the recipe link.  I sub all liquid ingredients  with buttermilk made from 1 TB vinegar topped up with soya milk to make 1 cup (250ml.) If you want to make the sweet version--3 TB each brown sugar, ground almonds and coconut and 1 tsp cinnamon plus a handful of raisins.

1 comment:

  1. Be careful you don't live on too much orange, or the bêta-carotène will turn you orange! Remember when that happened to your father, the illustrious GLT?