Sweet Potato & Corn Yellow Curry
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.
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.
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.
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.
Add in yellow curry paste and chunks of sweet potato. Toss to coat, and cook for 4-5 minutes, being careful not to burn.
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.
Squeeze in the juice from the lime. Taste to adjust seasoning.
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
Directions
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.
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.
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.
Add in yellow curry paste and chunks of sweet potato. Toss to coat, and cook for 4-5 minutes, being careful not to burn.
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.
Squeeze in the juice from the lime. Taste to adjust seasoning.
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.