|Highlights from the 2010 sweet potato harvest.|
The recipe improved with time too, and repeated preparation. So I'm sharing it again, with improvements, just in time for Thanksgiving. In our house the sweet potato "curry" is served with brown rice as a main course. But if you take away the rice, add some turkey, cranberry relish, and cornbread stuffing I'm pretty sure you'll have a perfect Thanksgiving side. My, this is a versatile recipe.
Revamped Sweet Potato Curry
- 2 tablespoons coconut oil
- 1 large onion, diced
- 1 small jalapeño, with or without seeds (to taste) minced
- 1 thumb sized piece of fresh ginger, peeled and minced
- masala, recipe below
- 3 medium sweet potatoes (to total 1.5 pounds), sliced 1/4 inch thick, large rounds halved
- 2 large carrots (to total 1/2 pound), sliced into rounds about 1/2 as thick as the sweet potatoes
- 2-3 parsnips (to total 1/2 pound), prepared as the carrots
- 1-2 apples (to total 1/2 pound), cored and chopped in 1/4 inch pieces
- In a large skillet, heat the coconut oil over medium heat.
- Add the onion, jalapeño, and ginger. Cook, stirring frequently, until the onion has broken apart and is becoming translucent.
- Stir in the masala. Continue to stir until it is very aromatic, about 30 seconds.
- Add the sweet potatoes, carrots, and parsnips and stir to coat with spices.
- Turn the heat down to low, cover the skillet and cook, stirring occasionally, until the vegetables are just tender, 20 - 30 minutes.
- Stir in the diced apple, cover and cook until the apples are heated through but still firm, about 5 minutes.
- 2 teaspoons whole coriander seed
- 1 teaspoon whole cumin seed
- 1/2 teaspoon whole black mustard seed
- 1/2 teaspoon whole black peppercorn
- 1/4 teaspoon whole cardamom seed
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
Combine all of the spices and the salt and grind them with a mortar and pestle or in a spice grinder. The final product does not need to be super fine, just broken up into small enough pieces that it will be pleasant to eat. I like a little texture to my spice, but big pieces can be bitter if you bite into them in the final dish.