Unforgettable Purple Sweet Potato Curry

A Taste of the Unexpected

Today, I’m excited to share a unique recipe that I stumbled upon during a late-night kitchen experiment. This dish is a perfect blend of flavors and textures that will surprise your taste buds and leave you craving more. I can’t wait for you to try it!

Ingredients:

• purple sweet potatoes (400g)
• coconut milk (200ml)
• curry powder (1 tbsp)
• tamarind paste (1 tbsp)
• chili flakes (1 tsp)
• cashews (50g)
• coconut oil (2 tbsp)
• fresh cilantro (for garnish)

Kitchen Tools:

• vegetable peeler
• chef’s knife
• cutting board
• potato masher
• saucepan

Preparation:

Start by peeling and chopping the purple sweet potatoes into small chunks. In a saucepan, heat the coconut oil over medium heat and add the sweet potatoes. Cook for 5 minutes until they start to soften.

Next, pour in the coconut milk, curry powder, tamarind paste, and chili flakes. Stir well to combine all the flavors. Let it simmer for 15 minutes until the sweet potatoes are tender.

Using a potato masher, gently mash the sweet potatoes to create a creamy texture with some small chunks remaining. Add in the cashews and stir until they are evenly distributed.

Serving:

Serve the purple sweet potato curry hot, garnished with fresh cilantro leaves for a burst of freshness. This dish pairs perfectly with fluffy jasmine rice or crispy naan bread.

Tips for Success:

For an extra flavor boost, try adding a squeeze of lime juice before serving. The tanginess will enhance the spicy and sweet notes of the curry, creating a truly unforgettable experience.

Final Touches:

The total weight of the cooked dish is approximately 700g, which serves 4 people. Each serving weighs around 175g and has an estimated calorie count of 250.

I hope you enjoy this unexpected twist on a classic curry dish. Feel free to get creative and make it your own by adding your favorite vegetables or protein. Happy cooking!