Curry in a Hurry
OMG, please excuse that cringe-worthy title...it's kinda what I do. I have a pre-teen boy in the house and we basically compete for who can be the cringy-est on a regular basis. We cool like that.
K, so onto this sweet potato coconut curry...you NEED it in your life. It makes the best Meatless Monday meal, especially if you do a little Sunday meal prep and have your sweet potatoes roasted and ready.
What I love about this dish besides the fact that it contains two of my favorite foods- sweet potatoes and coconut- is that it is so flavorful and satisfying AND is packed with health benefits. (My kind of dish) Take one look at the rich, intense color from the sweet potatoes and you know that this dish is packed with vitamins and minerals and antioxidant properties. Also, sweet potatoes are a prebiotic food, which means they feed the beneficial gut bacteria and starve out the unwanted bacteria. Gut health WIN!
I love a quote from the Medical Medium's Life-Changing Foods book in which author Anthony William states, "Coconut drives a food to fulfill its highest purpose...and in doing so, nourishes you so you can perform your life's purpose..." This, my friends, is living Wholly Nourished in action.
Coincidence that I'm posting this on a Sunday? I think not. Start prepping/roasting those sweet potatoes today and you'll have your curry in a hurry for Meatless Monday.
Coconut Curry Sweet Potato Soup
1.5 pounds sweet potatoes, peeled and cut into large cubes
2 Tbsp coconut oil, melted, divided
sea salt and fresh ground pepper
1 medium red onion, coarsely chopped
4 garlic cloves
1 Tbsp Thai red curry paste
1 tsp ground ginger
4 cups stock of choice (vegetable, chicken or bone)
1 cup full fat coconut milk
Toppings: Limes, cilantro and crushed almonds
Place the sweet potatoes in a bowl and toss with 1 tablespoon of coconut oil and salt and pepper. Spread in a single layer on a baking sheet and roast in a 425 oven for 20-25 minutes.
Meanwhile heat the remaining tablespoon of coconut oil in a large saucepan and sauté the onions until translucent. Add in the whole garlic cloves, curry paste and ginger. Continue to stir for an additional 2-3 minutes. Add in the roasted sweet potatoes and stock. Bring to a boil and remove from heat. Let sit for 10 minutes. Remove about a half a cup of sweet potato chunks and set aside. Pour the coconut milk into the soup and blend with an immersion blender until smooth and creamy. Add back in the reserved sweet potato chunks. Top with cilantro, crushed almonds and a squeeze of fresh lime juice if desired.
(Shown here served over Jasmine rice and topped with sautéed kale)