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Crock Pot Curried Sweet Potatoes in Coconut Milk
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Location: Blogs Paul Jones Recipes |
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| Posted by: Paul Jones |
12/21/2006 5:55 PM |
Prep Time: 10min Cook Time: 7-10 hours Servings: 6-8 servings
Ingredients:
2 lb sweet potatoes
1 onion, peeled and finely chopped
1 garlic clove minced
2-3 tablespoons vegetable oil
1 tablespoon sea salt
2 teaspoons of ground ginger
1 teaspoon of ground cumin
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper (more if you like it hot!)
1 teaspoon ground coriander
1 teaspoon yellow curry
4 peppercorns
1 bay leaf
400-500ml of coconut milk
400-500ml of water (make sure it is equal to the water)
Instructions:
- Add the coconut milk, water, bay leaf to the crock pot set to low (make sure to shake the can of coconut milk before opening so that is mixed well)
- Peel the sweet potatoes and cut them into 1 inch cubes.
- Blend the following spices in a bowl for later use: salt, ginger, cumin, cardamom, cinanmin, cayenne, coriander, curry, peppercorns
- Over medium heat saute the onion an garlic in the vegetable until golden brown
- Add the blended spices and stir constantly for 1 minute
- Add the onion, garlic, blended spice mixture to the crock pot and stir until the spices are absorbed
- Add the sweet potatoes to the crock pot, stir well and cover
- Cook for 7 hours on high or 10 hours on low stirring periodically if you get a chance
- Serve with or on top (my favourite) with basmati rice (Tilda is my favourite)
Variations:
The sweet potatoes can be partially or completely substituted for potatoes, chicken, lamb, or beef.
I've tried the following variations(all yummy):
-1lb sweet and 1lb regular potatoes (vegetarian)
-1lb stewing beef, 1/2lb sweet and 1/2lb regular potatoes
Wine Matches:
-Chardonnay: New World (full-Bodied, Fruity)
-Gewürztraminer
-Viognier
Note: This is egg, dairy and nut free for those with allergies.
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| Copyright ©2006 Paul Jones |
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