Sarah Renee Style

When it comes to curry I think of it as warming the body with rich aromas and flavors that tantalize the nose and satisfy the tastebuds. Living in Wisconsin in January makes one want to avoid the current reality of the cold and snow that is blowing outside today. When I want to transport to a tropical place I always think of coconuts and palm trees. Thus, it has sparked me to want to create something with coconut today. I tend to always have coconut milk on hand as I use it for so many of my vegan dishes and delights.

I also love to use my “IP”, Instant Pot, that is all the rage today…and for good reason. It is one of the most used items in my kitchen! I not only use it as a pressure cooker but the sauté mode I think is too often forgotten about. When I use my IP for sautéing it keeps my stovetop nice and clean and the mess all in one place with easy clean up. No spatter on the burners that I later would need to scrub down. However, you don’t have to make this recipe with the IP as it can simply be done on the stovetop in a large sauté pan.

IF YOU HAVEN’T TRIED COOKING CURRY BEFORE, NEVER FEAR AS YOU MAY HAVE THE NEEDED ITEMS ON HAND. THESE ARE COMMON SPICES AND INCLUDE; CORIANDER, CUMIN, CAYENNE, TURMERIC AND SALT.

So, now that you know I am longing for palm trees and coconuts, let’s get down to business with this coconut sweet potato curry recipe.

Coconut Sweet Potato Curry

Sarah Renee Style

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Ingredients

  

• 13.5 oz can Goya Coconut Milk
• 2 Large Sweet Potatoes cubed about 3 cups
• 2 cups Broccoli Florets cut small
• 2 Garlic Cloves minced
• 1 Orange Bell Pepper sliced thin
• 3 Tbls Cilantro chopped
• 2 Tsp Fresh Ginger grated or 1 1/2 Tsp dried ground ginger
• 1/4 cup Lemon Juice
• 2 Tbls Olive Oil or MCT Oil
• Curry mixture:
• 1 1/2 Tsp Cumin
• 2 Tsp Coriander
• 1 Tsp Turmeric
• 1/2 Tsp Cayenne
• 1/4 Tsp Black Pepper
• 1/2 Tsp Salt
• 1 Tsp Chili Pepper Flakes optional for extra hot spice
• Rice:
• 1 cup white rice
• 2 cups of water
• 1 Tbls Olive Oil

Instructions

 

• Turn your Instant Pot to Sauté mode and add the Olive or MCT oil, curry spice mixture, garlic, ginger and mix together. If you are working on the stovetop bring your pan with the oil to medium high heat and add the above spices.
• Immediately add the sweet potatoes and bell peppers stirring to coat the vegetables with the curry for about 2 min.
• Add coconut milk and lightly cover with the lid to allow it to simmer for 15 minutes.
• Prepare White Rice while you are waiting for the next step, recipe below.
• Add the broccoli, cilantro and lemon juice, simmer for another 8-10 minutes until potatoes are medium soft. Cook longer if you want a softer potato.
• Add Salt and Pepper to taste.
• Dish up desired amount and put over the white rice or your cooked grain of choice.
• White Rice
• Prepare White Rice by placing 1 cup of rice, 2 cups of water and 1 Tbls of Olive Oil in pan on your stovetop. Bring rice to a boil, cover and turn to low heat for 15 minutes. Rice will be done in 15 minutes then allow to sit for another 5 min removed from heat with cover on it to absorb remaining water.

Notes

This recipe can be altered to your taste by adding hot pepper flakes to give this a warming kick. Salt will bring out the flavors even more so salt toward the end to make it to your likeness. This recipe is easy to prep and so good for you. If you want to obtain a little more protein in your meal put this over a bowl of quinoa. I used coconut bowls to serve in for a fun spin on keeping things tropically minded.