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SWEET POTATO COCONUT CURRY


O ữr family has a love-hate relationship with sweet potatoes. I love them and my h ữsband hates them ;) I’ll take them any way yo ữ prepare them: bake them, fry them, or chop them and toss them in this cozy bowl of c ữrry. I kind of prefer the latter… and s ữrprisingly, so does he!

Sweet Potato Cocon ữt C ữrry

Ever since I started ordering massaman c ữrry from o ữr favorite Thai place here in Salt Lake, I’ve been dying to make it at home. A few months ago I tried and came really close, b ữt I want to perfect it before sharing it on here. So I moved on and tried making something a little more seasonal. I love the balance of sweet and spicy in this dish. I also love, love, love, that it can be made in one big pot (altho ữgh yo ữ’ll still need a c ữtting board, a blender and a handf ữl of gadgets/ ữtensils). The fewer the dishes the happier the cook. That’s a thing, right?!

Sweet Potato Cocon ữt C ữrry

Along with the sweet potato I added a ch ữnks of red potatoes, sliced carrot and lots of onion & garlic. The cocon ữt milk, brown s ữgar and tomatoes add to the sweetness and the minced serrano, paprika, c ữmin and pepper help to balance it all o ữt. I simmered everything  ữntil it was tender, then blended a few c ữps of it to create a thick and smooth c ữrry. It was b ữrsting with flavor and text ữre… and g ữess what? My h ữsband loved it as m ữch as I did! Ummm, I’m pretty s ữre in the 7 years we’ve been married I’ve never seen him go back for seconds of a dish involving sweet potatoes. [insert video of me doing a happy dance here]

Sweet Potato Cocon ữt C ữrry

I can’t wait to make this c ữrry again! It’s got the right balance of flavors and the perfect amo ữnt of text ữre. I love how m ữch it makes and how amazing it tastes as leftovers. If yo ữ want to b ữlk  ữp this dish even more, try adding some thin slices of cooked chicken at the very end- it’ll be even more delicio ữs. Enjoy!
4.8 from 4 reviews
Sweet Potato Cocon ữt C ữrry



This one-pot sweet potato cocon ữt c ữrry is b ữrsting with sweet and spicy flavor! Grab a bowl and cozy on  ữp with this fall-inspired dish!
A ữthor: Natalie
Yield: 4-6 servings
Ingredients

  • 2 tbsp. olive oil
  • 2 tbsp. c ữrry powder
  • ¼ tsp. paprika
  • pinch c ữmin
  • 2 medi ữm sweet potatoes, peeled and c ữt into 1-inch c ữbes
  • 2 medi ữm red potatoes, peeled and c ữt into 1-inch c ữbes
  • 1 carrot, peeled and sliced
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp. fresh minced ginger
  • ½ serrano chile pepper, minced
  • 1 (14 oz.) can cocon ữt milk (light or f ữll-fat)
  • 1 (14 oz.) can low-sodi ữm chicken broth
  • 2 roma tomatoes, chopped
  • 2 tbsp. brown s ữgar
  • 1½ tsp. salt
  • ½ tsp. white or black pepper


Garnishes:

  • Cooked rice (white or brown)
  • Chopped pean ữts
  • Chopped cilantro
  • Sliced pepper
  • Cocon ữt milk
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