Sri Lankan Potato and Coconut Curry
Sometimes the winter can be even more difficult for those down south. Now hear me out, I see how that may sound irrational but when it snows in Virginia and North Carolina, it rains in South Carolina. And it's been raining and cold for a week now. We don't get the benefit of beautiful snow flakes falling from the sky, but it's still cold. I realize that along with winter weather comes difficult driving conditions, school closings, and all the like, but it's a bit natural to want what you don't have sometimes.
And as we brace for another winter storm (in our case barrels of rain), I reach for all things comfy like pajamas, blankets, teas, and hearty eats. It's all about staying warm from the inside out, instead of just turning up the heat. Especially at the end of the month when the bill comes. Keeping your heating bills in check is not only easier on the planet, it's a simple way to keep your budget under control.
We had a bunch of potatoes left over from last week along with some yellow beets and a sweet potato, so I decided to make a nontraditional Sri Lankan Potato and Coconut Curry. Mine was a creamier curry with a good amount of coconut milk to make it really filling.
To prep the root vegetables, I cleaned, peeled, and chopped them into 2 inch pieces. I par-boiled them in a pot of salted water for about four minutes. I added the sweet potatoes first and then the beets and potatoes, just so the cooking times would come out even. Do not overdo this though or the potatoes will turn into mush.
INGREDIENTS
| 5 | potatoes, peeled, chopped into 2 inch pieces, and boiled for 2 minutes |
| 1 | yellow beet, peeled, chopped into 2 inch pieces, and boiled for 3 minutes |
| 1 | sweet potato, peeled, chopped into 2 inch pieces, and boiled for 4 minutes |
| ¼ cup | onion, chopped |
| 1 tbsp | vegetable oil |
| ½ tsp | mustard seeds |
| ½ tsp | turmeric |
| ½ tsp | ground cardamom |
| 1 cup | coconut milk |
| ¼ cup | soy sauce |
| ¼ cup | water |
| ½ cup | tomato puree |
| 1/2 tsp | brown sugar |
| 1 1/2 tsp | curry powder |
| 1 tsp | minced fresh ginger |
| 2 tsp | red chili paste |
PREPARATION:
Method
- After the potatoes, beets, and sweet potatoes are prepped, set them aside.
- Sauté onions in vegetable oil until softened, about five minutes.
- Prep your spices by extracting the flavor from them. Add mustard seeds, turmeric, and cardamom seed to the skillet with oil and onions. Cook for 1 to 2 minutes in the vegetable oil, until you can smell the spices, and then immediately remove from the heat.
- With the skillet off the heat, add the remaining ingredients.
- Bring the pot to a boil and then add vegetables in and simmer for 30 minutes over low heat, stirring periodically.
- Serve atop rice or all by itself.
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