Sweet Potato Curry
- Ready In:
- 1hr 50mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 cups sweet potatoes (chopped)
- 1⁄2 cup yellow squash (chopped)
- 1⁄4 cup green beans
- 1⁄4 cup wax bean
- half onion (chopped)
- 3 garlic cloves
- 1 tablespoon curry powder
- 4 tablespoons coconut oil
- 1 1⁄2 cups milk
- 2 teaspoons cayenne
- 2 teaspoons red pepper flakes
directions
- Chop sweet potato, squash, and beans while you are waiting for pot to boil.
- Throw beans and squash in boiling pot and blanch for 3-5 minutes then remove from pot. Bring water back to a rolling boil.
- Once pot is at a rolling boil add chopped sweet potatoes and cook until almost fork tender.
- Once sweet potato is done drain pot and place sweet potatoes in a hot pan with one tbl of coconut oil. Sear all edges of pieces. Once pieces are crisp remove (gently) from pan.
- Add another tbl spoon of coconut oil to pan. Heat on medium.Add chopped onion and saute until tender. Add beans and squash to hot pan and sear vegetables until soft.
- In separate pan heat tablespoon of coconut oil on medium to low heat. Add tablespoon of curry powder and saute for a minute. Add minced garlic, cayenne, and red pepper flakes to saute. Lastly turn down heat, temper milk and then add remainder to pan. Stir and bring to simmer.
- Once curry sauce is thick and creamy pour over the mixed vegetables and toss. Serve with rice.
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