November 3, 2014
Easy Curried Sweet Potatoes
¼ large onion
2 large sweet potatoes
4 tablespoons olive oil, divided
1 cup (225g) brown rice
2½ cups (565ml) water
3 tablespoons chopped garlic, divided
2 tablespoons curry powder (or to taste)
13½ ounces (380ml) light coconut milk
Salt and pepper to taste
Preheat the oven to 450 F (232 C). Chop the onion into 1/2-inch chunks and set aside. Cut the sweet potatoes into 1-inch cubes.
Place the cubed sweet potatoes on a baking sheet in a single layer. Coat the sweet potatoes with 2 tablespoons of the olive oil and bake them for 45 minutes, stirring occasionally.
While the sweet potatoes are baking, combine the rice and water in a saucepan and bring to a boil. Reduce the heat to a simmer and cover. Simmer until the water is absorbed and the rice is soft.
Remove the sweet potatoes from the oven and sprinkle them with salt and pepper and a tablespoon of garlic.
Bake for an additional 5-10 minutes or until the garlic is fragrant.
Heat a large skillet to medium and add the remaining 2 tablespoons olive oil. Add the chopped onion and cook for 2 to 5 minutes or until they are soft and golden. Add the remaining garlic and 2 tablespoons of the curry powder and cook until fragrant (approximately 30 seconds to 2 minutes.)
Pour in the coconut milk and allow to reduce to desired sauce consistency. Finally, add salt and pepper to taste.
Serve using 1 cup of rice, one-fourth of the sweet potatoes and one-fourth of the curry sauce per person.
(Jamie Ball submitted this recipe—a finalist—to the 2013 All Animals Meatless Monday recipe contest.)
All figures are per serving (assumes 4 servings).
Fat: 22 g
Carbs: 61 g
Fiber: 5 g
Protein: 6 g
Sodium: 183 mg