Coconut Lime Sweet Potato Curry with Forbidden Rice and Pakora Vegetables

Do you have any sweet potatoes hanging out in your pantry that didn’t make it into any buttery-baked-marshmallow-topped-Thanksgiving casseroles?  Have you had enough leftovers and are you in the mood for something slightly…new?  Try mixing coconut, lime, sweet potato, cilantro…are you catching my drift?  You are going to love this rich-and-light-at-the-same-time Coconut Lime Sweet Potato Curry.  Serving it with forbidden (black) rice adds a perfect nuttiness to the dish.  And if you want to add an extra touch, just whip up some Pakora Vegetables on the side.  Seriously.  They’re whip-uppable.

This curry is adapted from Raghavan Iyer’s 660 Curries, a pretty serious Indian Encyclopedia Cookbook. This is an impressive 800+ page book filled with so many amazing curry recipes, as promised, and so, so much more–it’s a great read on Indian culture and cuisine (you read cookbooks like novels, too, right?).  If you want authentic, deep, complex Indian flavors at your fingertips, this book needs to be on your shelf.

Take note–authentic, deep, complex Indian flavors require authentic, deep, complex Indian ingredients.  Iyer also emphasizes the importance of procuring spices whole, when possible.  He devotes an entire section to educating the reader about spice blends and pastes, and how just one spice can offer at least eight different flavors, depending on the preparation used (toasted, ground, soaked, etc.).  I am lucky enough to have an Indian Specialty store within 20 minutes of where I live.  You can find most of the ingredients at local grocery stores, but there is an occasional ingredient that will be “specialty” (like asafetida in this recipe).  You can either omit it, or try and find a similar ingredient you have access to.

For example, asafetida is the ground root of an herb indigenous to India and the surrounding mountainous regions.  On its own, its odor is quite…odorous (to be nice), but when it’s mixed in with a curry or other sauce, it adds a more rounded savoriness, and a fuller flavor to a vegetarian dish (as described to me by my Indian Specialty Store Owner).  I’ve read it delivers a flavor similar to leeks, so you could in theory add some sliced and sautéed leeks to the recipe.  This recipe calls for such a small amount (1/2 teaspoon), that you would probably do better to just omit it.  You won’t miss it with the sweet potatoes, cilantro, coconut, lime…this dish is sort of an Indian-Caribbean Fusion with so much going on!

coconut lime sweet potato curry 2

coconut lime sweet potato curry


COCONUT LIME SWEET POTATO CURRY WITH FORBIDDEN RICE

  • Servings: 4-6
  • Difficulty: medium, two pots will be going at the same time!
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Adapted from Raghavan Iyer’s 660 Curries

INGREDIENTS

  • 1 medium sweet potato, peeled and sliced in 1/4-inch-thick slices
  • 2 tablespoons olive oil
  • 2 teaspoons cumin seeds (or 2 teaspoons ground cumin)
  • 1/2 teaspoon asafetida (optional)
  • 1/2 teaspoon turmeric
  • 1/2-1 jalapeño, seeded, ribbed, and finely diced (optional, depending on how much heat you want for your curry)
  • salt and pepper to taste
  • 1 15oz can coconut milk
  • 1/2 cup unsweetened, shredded coconut
  • Juice and zest of 1 large lime
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 can black beans, drained and rinsed
  • 1 cup forbidden rice, prepared according to package instructions

DIRECTIONS

  1. Prepare the forbidden rice according to package directions.  While the rice is cooking, prepare the coconut lime curry.
  2. Heat olive oil in a large pot over medium-high heat.  Add the cumin, asafetida, and turmeric, and cook, stirring, until you can smell the spices, about 10 seconds.  Add the potatoes and jalapeño, and salt and pepper to taste, until the potatoes are coated with the spices.
  3. Pour coconut milk, shredded coconut, and 1 1/2 cups water to the pot and bring to a boil.  Lower the heat to low, cover, and cook until the potatoes are velvety smooth, about 20-30 minutes.
  4. Stir in the lime juice and zest, cilantro leaves, and black beans.  Add 1/2 cup more water if you need to thin out the sauce.
  5. Serve with more chopped cilantro.

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PAKORA VEGETABLES

  • Servings: 4-6
  • Difficulty: easy, it's batter-dipped and fried veggies--yum!
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Directly from Iyer’s 660 Curries Cookbook

INGREDIENTS

  • 1 cup chickpea flour
  • 1/4 cup rice flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon baking soda
  • 3 teaspoons chaat masala, or just salt and pepper to taste
  • 1 teaspoon cayenne
  • 1/2 teaspoon ground turmeric
  • 4-6 cups of varied sliced vegetables (vegetables that work really well are cauliflower and broccoli florets, large slices of sweet onion, large slices of green bell pepper)

DIRECTIONS

  1. To make the batter, mix the two flours, cornstarch, baking soda, chaat masala/salt, cayenne, and turmeric in a medium-size bowl.  Pour in about 1/2 cup warm water, whisking the ingredients together to form a thick better.  Add more warm water, 1/4 cup at a time, whisking after each addition, to make a smooth, thick batter that coats a spoon.
  2. Pour oil to a depth of 2-3 inches into a pot.  heat the oil over medium heat until a candy or deep-frying thermometer register 350 degrees F.
  3. Prepare a cooling rack with a few sheets of paper towels underneath.  After frying, the vegetable will rest on the cooling rack and won’t get mushy.  Once the oil is ready, drop a few of the vegetables into the batter, completely coating each piece.  Carefully drop the coated vegetables in the hot oil and fry until golden brown and crisp all over.  Remove them with a slotted spoon or a spider and let them rest on the cooling rack.

 

 

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Noodles with Red Lentil Curry

red lentil curry ingredients

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red lentil curry intro

This is it.  This is the perfect recipe to use up the last zucchini your garden may be giving you, as well as add a little curry heat to warm you up in the cool evenings.  I adapted this recipe  from Forks Over Knives–a super simple and super delicious two-pot meal (one for the curry, and one for the noodles)!

Just saute your veggies, add the lentils and curry, saute a bit more…

red lentil curry 1

Then add your greens and stock and let simmer for about 20 minutes, and voila!

red lentil curry 2

The recipe calls for spinach, but I had swiss chard on hand, so I used that.  In the past I’ve also used the green power mix from Costco.  I know this looks like a lot of greens, but they’ll cook down.  I’ve also used whatever pasta I had on hand–fettuccine, angel hair, or even short pastas.  This particular time I actually used what the recipe called for–brown rice noodles.  Adding lemon zest makes all your food dreams come true–it’s just the right amount of zip to brighten whatever you’re making.

red lentil curry 3 red lentil curry 4Using red lentils also makes me think the lentil sauce is going to be this appealing orange color, but probably due to the greens, the lentils don’t retain their orange color.  Feel free to use green or brown lentils if that’s what you have on your shelf.  Chef Sroufe notes in his recipe that red lentils cook quickly, have more flavor, and end up with a creamier texture, but I am no respecter of lentils, and they all cook within 20 minutes, so I think it’s personal preference (and pantry availability).


NOODLES WITH LENTIL CURRY

  • Servings: 4-6
  • Difficulty: easy
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Adapted from Forks Over Knives Cookbook

INGREDIENTS

  • 1 medium yellow onion, diced
  • 1 large zucchini, diced
  • 1 cup lentils (red, green, or brown)
  • 2 tablespoons curry powder (you can add more if you want a bit more heat)
  • 2 tablespoons toasted sesame seeds
  • 3-4 cups vegetable stock
  • 6 cups packed dark greens (spinach, swiss chard, kale, or a mixture)
  • juice and zest of 1 lemon, and a second lemon sectioned and served with bowls
  • 1 pound rice noodles or 1/2 pound of “normal” pasta (angel hair, fettuccine, or short pasta)

DIRECTIONS

  1. Saute the onion and zucchini over medium to medium-high heat in a large pot.  Add a little salt and pepper to help sweat the onion and zucchini.
  2. Once onion is translucent, add the lentils, curry powder, and sesame seeds and stir until you can smell the curry.  Add 3 cups of vegetable stock and the greens.  Bring to a boil then reduce heat to low and let simmer until the lentils are done (soft but not mushy), about 20-25 minutes, stirring occasionally.  You may need to add up to one more cup of stock during this process, to make it a little saucier.  Oh yeah.
  3. While the lentil curry is simmering, prepare the noodles according to package directions.
  4. When the curry is done, stir in the lemon juice.  Serve in bowls topped with lemon zest and lemon sections on the side.

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