Sweet Potato Curry
This will make a large pot of Thai red curry that will last for a few meals. The sweet potatoes balance out the spice well, and together with the bok choy and ginger make this an incredibly healthy dish, perfect for warming you up and clearing a stuffy nose.
Ingredients
Cooking
- 1-2 Tbsp red curry paste (Chef’s Choice brand is vegan). This is the source of spicyness in the curry, so adjust it to your preferred level. I use 2 Tbsp and it turns out like a restaurant medium-hot.
- 4 cups vegetable broth, or 4 cups water + vegetable bouillon
- 1 can coconut milk
- 2-5 cloves garlic, minced or pressed. I use 5 of course.
- 2 Tbsp ginger, peeled, minced or grated. If you don't enjoy ginger as a distinct flavor, use 1 Tbsp instead.
- 2 sweet potatoes, peeled and chopped into 1-inch cubes
- 1 bunch bok choy. Thinly slice white stems, and roughly chop leafy green parts, keeping the two separate.
- Bragg's liquid aminos, to taste. Healthier alternative to shoyu, but either will taste good.
- 1 tsp rice vinegar
- 1/2 tsp sesame oil. This is not necessary, but it rounds out the flavors nicely.
- 3 cups brown rice
Cooking
- Start brown rice cooking.
- Simmer ginger, garlic, and curry paste in enough water to cover the bottom of the pot for 2-3 minutes. Add more water if needed to keep the bottom from drying.
- Add vegetable broth, coconut milk, and sesame oil, if using.
- Add cubed sweet potatoes, simmer 5 minutes.
- Add white bok choy stems, simmer 2 minutes.
- Add rice vinegar and Bragg's liquid aminos to taste, start with 1 teaspoon.
- Take out a sweet potato bite and use a fork to test doneness. It should be soft, but not mushy.
- Make any final adjustments to flavors here. More curry paste could be added for additional heat. More vinegar, liquid aminos, or sesame oil could be added if you enjoy those flavors. Alternatively, agave or brown sugar can be added to tone down those flavors, if needed.
- Turn off heat, stir in green bok choy leaves to wilt.
- Serve over rice.