Curry stands as one of our favorite ways to pump up the flavor profile of our vegetables. The smoky, spicy goodness of curry does wonders on veggies (like 0chra) that you might not like, but know to be healthy. Today’s recipe from Naturally Ella (a huge favorite of ours!) looks delightful. As squash and potatoes are at their prime right now, this is a great recipe to tackle as the sun dips deeper into autumn.
- 1 tbsp. olive oil
- 1 medium red onion, cut into thin slices
- 2 cloves garlic, minced
- 2 tsp. minced fresh ginger
- 3 tbsp. curry powder
- 15 oz can crushed tomatoes
- 15 oz can whole milk coconut milk (see note)
- Juice and zest from ½ lime
- Salt, as needed
- 4 c ½\" cubed sweet potato
- Cooked brown rice, for serving
- ½ cup raw cashew pieces
- 2 tsp. coconut oil
- Scallions, diced
- Cilantro, minced
- Lime wedges
- Heat a large pot over medium heat.
- Add the olive oil in, followed by the red onion.
- Sauté for 6 to 8 minutes, stirring often, until the onions are translucent and fragrant.
- Sir in the minced garlic and ginger, cooking for one more minute.
- Measure in the curry powder, stirring to coat the onions and lightly toast.
- Add in the tomatoes, followed by the coconut milk and lime juice, and a hefty pinch of salt.
- Bring to a boil, reduce to a simmer, and add in sweet potatoes.
- Cover and let cook for 25 to 30 minutes until sweet potatoes are tender.
- While the curry cooks, in a small skillet, heat coconut oil over medium heat.
- Add in the cashews and toast, shaking the pan constantly, until browning. Remove from heat and cool.
- Serve curry with brown rice, toasted cashews, scallions, cilantro, and lime juice.