Sweet Potato Curry

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This recipe is Whole30-Friendly, Dairy-Free, and Gluten-Free.

INGREDIENTS

23 tablespoons olive oil
2 tablespoons garlic, minced
1/2 sweet yellow onion
1 teaspoon fresh ginger, grated
1 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 medium sweet potatoes, diced
2 cans coconut milk, full fat
2 jars 4oz red curry paste
1/2 cup Califia Farms Oatmilk (sub Califia Farms Unsweetened Almondmilk if Whole30)
1 russet potato, cubed
1 green bell pepper, diced
1 red bell pepper, diced
1 teaspoon fresh lime juice
1/4 cup fresh basil, roughly chopped
Toppings (optional): chopped cashews, chopped fresh cilantro and lime wedges

METHOD

Drizzle olive oil in large Dutch Oven.


Bring to medium heat and add garlic and onions.  Let cook until onions reduce, about 2-3 minutes.


Add ginger, turmeric, salt, pepper and sweet potatoes. Let cook, stirring occasionally, about 5-7 minutes.


Add coconut milk, curry paste and oat milk. Stir to combine.


Bring to a simmer and then add russet potato, green bell pepper, red bell pepper, lime juice and basil.


Continue simmering approximately 10-15 minutes or until potatoes are cooked, but still fairly firm.


Taste and add addition salt, ginger, lime juice, or basil as desired.
Serve as is or with rice.