Coconut Curry Stuffed Sweet Potatoes

This is one of our favorite meals.  When we're not stuffing our face with cookies, we love a wholesome veggie dish!  You know, moderation in all things; veggies for dinner and cookies for breakfast!

This dish is perfect served as a stew, over rice, or stuffed in a sweet potato.  It's loaded with the yummiest, vitamin-packed vegetables, is vegan, gluten-free, and leaves everyone's bellies full and satisfied.  And no one can ever eat just one bowl.  I've made it with a variety of different veggies, and I love using what vegetables I have on-hand.  
I got the recipe for the coconut curry from my sister-in-law Joanne, and then I couldn't resist stuffing it in sweet potatoes (one of my family's favorite things).  I've adjusted the original recipe a little; a few more vegetables, and a tad more spice, but the basis is her genius.  She created the recipe, and made it for a family dinner, and everyone was obsessed!  When she served it, I just kept going over to the pot and smelling its deliciousness.  She got all the flavors just right.
Here's the recipe below:
1 T olive oil or coconut oil
1 yellow onion, chopped
5 carrots, peeled and chopped
1-2 fresh jalapeno (depending on how spicy you like it)
2-3 potatoes, peeled and sliced
1 zucchini, sliced
1 apple (any variety), chopped
1 cup french green beans, cut in half
2 T ginger paste, or fresh cut ginger minced
3 cups cauliflower, roughly chopped
8 oz can tomato paste

2 T yellow curry powder
1 T cumin
1 teaspoon paprika
1/2 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon coriander
1 teaspoon salt and pepper 

1 can vegetable broth
1 can coconut milk

1.  In a stock pot or large saute pan, saute onion, carrot, and jalapeno in oil for 4 minutes, or until onions have softened.
2.  Add all the spices, and toss to coat.
3.  Add the potatoes, cauliflower, ginger, apples, and tomato paste.  Let cook for 3 minutes.
4.  Add vegetable broth and bring all ingredients to a boil.  Once ingredients have reached a boil, bring to a simmer, covered for 20 minutes, or until vegetables are softened.
At this point, you could add the coconut milk and then serve over rice.  If you want more of a soup, with a few larger vegetable pieces, continue on.
5.  Puree about 1/3 - 1/2 of the stew in a blender, and then return to your pan (continue until you have reached the desired texture).
6.  Stir in coconut milk
7.  Serve with rice or naan, or by stuffing in a softened, baked sweet potato.  Garnish with freshly sliced avocado, a few green beans, and a few slices of fresh ginger.
Serves about 8

Go get these ingredients!  All of my ingredients were found at a local grocery store; no specialty stores.  I promise, if this type of vegetable-curry goodness is even close to your thing, it will become a weekly staple.


This little sweetheart was the best little helper.  She helped wash all the vegetables thoroughly, and I loved having her work with me in the kitchen.

No comments:

Post a Comment


design + development by fabulous k