sweet potato

Winter Vegetable Coconut Curry

by Dominique Didier

Curry does not always mean super spicy.  Thai red curry is generally milder and full of flavor. This delicious and hearty curry makes an excellent meal served over rice -  it’s great leftover too!

Ingredients

2 tsp canola oil (or other mild flavored oil)

1 garlic clove, minced

¼ inch slice peeled fresh ginger, grated

2 tsp Thai red curry paste

1 tsp Asian fish sauce

1 sweet potato (about ½ lb) peeled and cut into ½ inch chunks

1 celery root, (about ½ pound) peeled and cut into ½ inch chunks (you can substitute other root vegetables such as carrots, turnips, or Jerusalem artichokes)

3 c unsweetened coconut milk

1 delicata squash (about ½ lb), peeled and cut into ½ inch chunks (you can substitute acorn or butternut squash)

2 limes

2 TBSP finely chopped fresh cilantro

 

Instructions

  1. In a saucepan or Dutch oven warm the olive oil over medium heat.  Add the garlic and ginger and sauté until fragrant but not browned, about 1 minute.

  2. Add the curry paste and cook, stirring, for 1 minute.

  3. Add the fish sauce, sweet potato, and the celery root (or other vegetables) and stir to combine.

  4. Reduce heat to medium-low, pour in the coconut milk and cook, stirring occasionally, about 10 minutes.

  5. Add the squash and cook until the vegetables are just tender but not falling apart, about 12–15 minutes.

  6. Meanwhile, finely grate the zest from the limes, then cut each lime into wedges.  Stir the lime zest into the vegetable curry.

  7. Serve the vegetables by themselves or over rice, sprinkled with cilantro and topped with lime wedges.  The lime gives a wonderful fresh and bright flavor.

Photo by Monika Grabkowska

Sweet Potato and Black Bean Chili

by Dominique Didier

This is one of my staples for a cold winter night and it’s easy to increase the recipe to feed a crowd.

Ingredients

¼ cup olive oil

3 sweet potatoes (about 3 ½ lb) cut into ½ inch dice

1 onion, diced

2 garlic cloves, chopped

2 TBSP chili powder

1 tsp cumin

1/8 tsp cayenne pepper

2 tsp salt

½ tsp black pepper

2 cups dried black beans, rinsed and soaked overnight. I substitute canned black beans.

1 can, 28 oz., diced tomatoes

4 c vegetable stock

Instructions

  1. In a Dutch oven over medium heat warm the olive oil.  Add the sweet potatoes and onion and cook, stirring occasionally, until the onion is translucent and the sweet potatoes are slightly soft.

  2. Add the garlic and cook for about 30 seconds more. 

  3. Stir in the chili powder, cumin, cayenne pepper, salt and black pepper, then stir in the black beans, tomatoes and vegetable stock

  4. Bring to a simmer, then reduce heat to medium-low.  Cover the pot and cook the chili, stirring occasionally, for 45 minutes.

  5. Remove the lid and continue cooking until the beans are soft and the chili is thickened slightly, about 5–10 minutes.

  6. Ladle into bowls to serve.  Optional: garnish with any or all of the following: chopped avocado, chopped cilantro, shredded cheddar or sour cream.

Photo by Gilberto Olimpio