Sweet Potato & Corn Yellow Curry

By February 9, 2016

Turn to these thai flavors-- ginger, coconut, roasted garlic, turmeric, etc-- to bring together a bunch of delicious local ingredients into a quick weeknight supper! If you don't have sweet potatoes, use some tofu or winter squash. Also, any other thick green will work instead of kale: chard, spinach, bok choi, etc.

 4 cups peeled and chopped sweet potatoes or Winter Squash (or 1 lb cubed tofu, lightly fried, or half & half potatoes and tofu)
 1 cup sweet corn, (if using frozen, thawed and drained)
 1/2 pound of string beans, ends trimmed (optional)
 Butter, ghee or high heat oil, like coconut or canola
 About 1/2 cup thinly sliced shallots or white part of leek
 3-4 tbsp yellow curry sauce (buy some or make your own.)
 Two 14 oz. cans coconut milk
 2-3 cups finely sliced kale or other dark, leafy green
 Juice from 1 lime
 Splash rice vinegar or apple cider vinegar
 Serve alongside cooked rice or spelt berries
 Garnish: minced cilantro, minced green onions, toasted cashews
1

Make your rice or spelt berries first-- depending on the variety and the method you use to cook them, this will take anywhere from 15 minutes to 2 hours.

2

If you're making your own yellow curry sauce, try this delicious recipe from Pinch of Yum. It takes about 45 minutes and is super easy, so you can make it while the rice is cooking. You can also buy it from most grocery stores, but when it's homemade you can control the sodium.

3

Heat up a splash of oil in a large pan with high-sides or dutch oven (at least 4.5 qts.) Add in the shallots or leeks and allow to soften over medium heat for a few minutes. If you're using tofu, you can quickly pan fry it first, too, and leave it in the pan.

4

Add in yellow curry paste and chunks of sweet potato. Toss to coat, and cook for 4-5 minutes, being careful not to burn.

5

Pour in two cans of coconut milk (can also use half coconut milk, half water) and the yellow beans. Allow to cook for 15 minutes, and then add in the corn and the kale for an additional 5 min. Test the sweet potato or squash occasionally-- you want it to be soft without falling apart.

6

Squeeze in the juice from the lime. Taste to adjust seasoning.

7

Serve with rice, spelt berries or another grain to soak up the delicious sauce. Top with some toasted cashews, finely minced cilantro or green onions.

Inspired by Pinch of Yum's Creamy Thai Sweet Potato Curry.

Ingredients

 4 cups peeled and chopped sweet potatoes or Winter Squash (or 1 lb cubed tofu, lightly fried, or half & half potatoes and tofu)
 1 cup sweet corn, (if using frozen, thawed and drained)
 1/2 pound of string beans, ends trimmed (optional)
 Butter, ghee or high heat oil, like coconut or canola
 About 1/2 cup thinly sliced shallots or white part of leek
 3-4 tbsp yellow curry sauce (buy some or make your own.)
 Two 14 oz. cans coconut milk
 2-3 cups finely sliced kale or other dark, leafy green
 Juice from 1 lime
 Splash rice vinegar or apple cider vinegar
 Serve alongside cooked rice or spelt berries
 Garnish: minced cilantro, minced green onions, toasted cashews

Directions

1

Make your rice or spelt berries first-- depending on the variety and the method you use to cook them, this will take anywhere from 15 minutes to 2 hours.

2

If you're making your own yellow curry sauce, try this delicious recipe from Pinch of Yum. It takes about 45 minutes and is super easy, so you can make it while the rice is cooking. You can also buy it from most grocery stores, but when it's homemade you can control the sodium.

3

Heat up a splash of oil in a large pan with high-sides or dutch oven (at least 4.5 qts.) Add in the shallots or leeks and allow to soften over medium heat for a few minutes. If you're using tofu, you can quickly pan fry it first, too, and leave it in the pan.

4

Add in yellow curry paste and chunks of sweet potato. Toss to coat, and cook for 4-5 minutes, being careful not to burn.

5

Pour in two cans of coconut milk (can also use half coconut milk, half water) and the yellow beans. Allow to cook for 15 minutes, and then add in the corn and the kale for an additional 5 min. Test the sweet potato or squash occasionally-- you want it to be soft without falling apart.

6

Squeeze in the juice from the lime. Taste to adjust seasoning.

7

Serve with rice, spelt berries or another grain to soak up the delicious sauce. Top with some toasted cashews, finely minced cilantro or green onions.

Sweet Potato & Corn Yellow Curry

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