Easy Weeknight Dinners // Un-Recipe No. 11:
Sweet Potato Stuffed With Yellow Curry Recipe
4 stars stars based on 3 reviews
This yellow curry recipe is a melt-in-your-mouth sweet potato stuffed with tender cauliflower, spiced chickpeas, creamy coconut curry and fresh cilantro. Pin this post.
Baked Sweet Potatoes (pssst: >> how to make the perfect baked sweet potato for stuffing)
Red Bell Pepper
Chickpeas (I was out, so used white beans instead)
Prep For Yellow Curry Sweet Potato:
2. Add Yellow Curry Spices: Create your yellow curry by adding a few heaping spoonfuls of turmeric to the pan, followed by a couple Tbs. of cumin. Add chili powder sparingly, depending on how spicy you like your dishes. Stir to incorporate and create a thick paste. Add finely chopped red and hot peppers to your curry paste. Use thai hot peppers or jalapenos or omit entirely depending on your tolerance for heat (the hotter the better in my house!). Finally, add the frozen cauliflower florets and peas. Mix well.
3. Simmer The Remaining Ingredients: Add a cup or two of vegetable broth and a can of chickpeas to the pan, cover and let simmer until all the veggies are tender. Take a couple tastes and adjust the spices as needed. At the very end, when the sweet potatoes are ready to come out of the oven, add half a can of coconut milk and a handful of roughly torn cilantro to vegetable curry mix.
4. Assemble The Yellow Curry Sweet Potato: Take a ladle and pour some of the creamy yellow coconut curry into the center of each baked sweet potato, allowing the meat of the sweet potato to absorb the sauce. Then stuff each sweet potato with a couple scoops of the veggie curry mix. Garnish with more fresh cilantro.
Turmeric. You could use a pre-mixed yellow curry for this un-recipe, but I opted to create my own starting with turmeric. Curry isn’t a spice in and of itself, but rather, indicates a combination of a variety of herbs and spices; most commonly turmeric, cumin and coriander (cilantro seed). When you buy yellow curry powder from the store you’ll always get a slightly different blend depending on which brand you choose. I like to keep a couple jars of pre-mixed curry powder on hand for when I’m lazy, but it’s more fun to play with my own collection of spices to concoct a curry perfectly attuned to my tastes.
When creating your own homemade yellow curry, start with turmeric as your base and layer in other spices like cumin, chili, garlic, ginger, cilantro, even a pinch of cinnamon. Turmeric doesn’t have much flavor so it’s safe to go long with it. The rare times when I felt I really did use too much, it was easy to stamp out its slight pungent, bitterness by adding more of the other ingredients that have stronger flavor profiles like ginger, chili, lime or coconut. (Bonus: turmeric has numerous health benefits and is a natural anti-inflammatory.)
A word of caution: this vivid, brilliant yellow spice can temporarily stain! It’s often used as a natural coloring agent in mustard for a reason. If you have a white counter top, wipe up any spills right away.
For The Win:
Add Spices To A Dry Pan. While it’s best to add salt and pepper as one of the last steps to preparing a dish, when you’re layering in spices to build a flavor profile, it’s best to add them to a dry-ish pan at the beginning of the process. By “dry” I don’t mean completely dry and clean; of course, there will be residue from the coconut oil and moisture from the veggies. The point is to add spices before adding the liquids of the recipe, in this case, the vegetable broth and coconut milk. This is for a few reasons:
1) A dry pan allows spices to come in contact with the heat of the pan and toast, releasing and enhancing their natural flavor.
2) Vegetables more readily absorb the spices and become soaked with flavor when they’re not floating in liquid.
3) Adding spices at the beginning grants them more time to simmer together and harmonize.
Practice Flavor Timing. This is one of those “a little bit of this, a little bit of that” recipes. Taste often. As you’re tasting, keep in mind you’ll add coconut milk at the very end (so it doesn’t curdle). This addition of a high-fat ingredient late in the game is going to blunt the flavors of your dish a bit. So err on the side of too much spice. Finally, salt at the very end and only if you think it’s necessary. Don’t oversalt as you risk overpowering the nuanced flavors of your homemade yellow curry. Embrace the subtlety, and revel in the fact that you constructed your very own curry creation based on your preferred flavor proportions!