I love curry, and the other day I was craving me some yellow curry. Normally I make some chicken curry, but since I have decided to become a vegetarian for the year of 2019, maybe longer we’ll see, I made a sweet potato curry instead!
I have made potato curry many times, but I thought sweet potato would add a nice sweetness to the spiciness of curry and wanted to switch things up a bit this time. With curry I also like to add veggies in any dish I can, so with dish I added broccoli. Broccoli is one of those vegetables that has to be cooked perfectly and seasoned well or it makes me gag, so I never eat it by itself and therefore I thought a good vegetable to add in to the sweet potato curry (why not, lets take chances). You many also want to try kale or asparagus with this dish if you are unsure about the broccoli.
Since I am a vegetarian, but my husband is not, I do add chicken later on in the recipe. So this recipe is perfect for both vegetarians and omnivores alike! It is possible to make vegetarian meals while living with someone who is not! I am living proof!
Half an onion diced
1 tbs yellow curry powder
2.5 tsp garlic salt
2 tsp ground cumin
1 1/4 tsp turmeric
3/4 tsp ground mustard, fenugreek, chili powder, and ground coriander
.5 tsp ground white pepper
1 sweet potato roughly 1/2 to 3/4 pound
Roughly 1 head of broccoli florets or 2 cups
If adding chicken you’ll need 4 chicken thighs cubed, or 2 chicken breasts also cubed if you are adding meat to the whole dish. If you are halving the dish because some people in your house are vegetarians you will only need half the protein.
1.Heat a large skillet, to medium heat, with 2 tablespoons of olive oil and dice up half an onion; add the onion.
2.Cube the sweet potato into roughly 1 inch bite size pieces. If you have to, cut the broccoli as well. I used frozen broccoli so I didn’t have to chop anything extra. (side note: you can add kale or asparagus here too, if you don’t like broccoli, they would make a nice substitutes and will still hold their own against the sweet potato)
3.Add the sweet potatoes, stir, put a lid on the pan and wait 5 min. Add the broccoli and all the seasonings, stir put the lid back on, and wait another 5 min. Stir, put the lid back on and wait another 5 minutes. (side note: if using kale I would wait for the last 5 minutes to cook, so it doesn’t get soggy) You may need to add more oil as time goes on, the potatoes soak up a lot of oil. Remove the curry from the pan into a bowl
4.If you are adding the chicken I would dice it up and toss it in after the potatoes are through cooking, again you may need to add a tad bit more oil. Then season the chicken with 1. 5 teaspoons of salt, .5 teaspoon of ground black pepper. Put the lid on and cook for about 10-15 minutes stirring occasionally.
5.You may add the chicken to the rest of the curry, or leave separate whatever you prefer. I took the portion of curry out that I was going to eat for dinner and lunch the next day out and placed in a separate bowl so I could add the chicken into the curry my husband was going to eat.
To make this a whole meal you may want to serve this over quinoa or rice. I heated up some brown rice and red quinoa mixture from Costco and added 1/4 teaspoon of paprika and 1/2 teaspoon of garlic salt to it and it was an excellent pairing!