Winter is one of my favorite seasons because the food can be so comforting, earthy, and filling! Now that we are well beyond the (typically) over-indulgent holidays we have the opportunity to explore more flavors and ingredients beyond the staple dishes and recipes often repetitively (or traditionally) served in November and December.
To “spice up” your palate and repertoire there is nothing quite like a big bowl of my fragrant Sweet Potato Curry to warm you up while watching the snow fall. It’s also a dish with a refreshing depth of flavor that not only comes from the spices but also the roasted sweet potatoes and fire-roasted canned tomatoes.
Roasting vegetables is my favorite way to cook them as the caramelization brings out their natural sweetness and imparts (and retains) the most flavor. While the fire-roasted tomatoes have a kick (they are usually made with green chilies), you can always use crushed tomatoes for a milder flavor.
This recipe was inspired by classic Indian cuisine but uses ingredients familiar to the American palate and that are readily available at any local grocery store. Get ready for a heart and soul-warming dinner; it is just 30 minutes away! Eat well, laugh often, and share the love!
Sweet Potato Curry
Ingredients (serves 4)
Sweet Potatoes – 2 large, peeled, ½-inch diced
Olive Oil – 4 tablespoons, divided
Sea Salt – ¾ teaspoon, divided
Black Pepper – ¾ teaspoon, freshly cracked, divided
Red Onion – 1 small, ½-inch diced
Red Pepper – ½-inch diced
Garlic – 4 cloves, finely minced
Peas – 1 cup, frozen
Half and Half – ½ cup
Fire Roasted Tomatoes – (2) 15 ounce cans
Yellow Curry Powder – 2 ½ teaspoons
Turmeric – ½ teaspoon
Cumin – ½ teaspoon
Honey – 1 tablespoon
Parsley – ½ cup, Italian flat leaf, freshly chopped
Preheat the oven to 425 degrees F.
Place the sweet potatoes onto a sheet pan and toss with 2 tablespoons of oil olive, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Roast for 30 minutes, tossing once half way through the cooking time.
Meanwhile, in a large sautée pan set over medium heat add 2 tablespoons of olive oil, red onions, and red peppers. Cook for 10-12 minutes, or until the onions and peppers are tender.
Add the garlic and cook for 1-2 minutes longer, being careful not to burn the garlic.
Next, add the tomatoes, peas, half and half, curry powder, turmeric, cumin, honey, ½ teaspoon of salt, and ½ teaspoon of pepper.
Allow to come to a simmer, reduce the heat to low, and cook for 10 minutes uncovered.
Transfer to a large serving bowl and add the roasted sweet potatoes. Garnish with parsley and serve immediately.
Tip: This dish pairs well with Basmati rice. For a healthy alternative serve it with a fresh green salad and cucumbers.