Vibrant Purple Sweet Potato Curry: A Flavorful Seasonal Delight

Today, I am excited to share a brand new recipe that I recently created. This dish was inspired by the changing seasons and my love for experimenting with unique flavor combinations. I can’t wait for you to try it and experience the deliciousness for yourself!

For this recipe, you will need the following ingredients:

• purple sweet potatoes (500g)
• coconut milk (200ml)
• curry powder (1 tbsp)
• fresh ginger (30g, grated)
• garlic (2 cloves, minced)
• green beans (150g, chopped)
• cashews (50g, chopped)
• cilantro (a handful, chopped)
• lime (1, juiced)
• salt and pepper to taste

Before starting, make sure you have the following kitchen tools ready:

• chef’s knife
• cutting board
• potato peeler
• pot
• wooden spoon

To begin, peel and dice the purple sweet potatoes into 1-inch cubes. In a pot, combine the diced sweet potatoes, coconut milk, curry powder, grated ginger, and minced garlic. Season with salt and pepper to taste. Cook over medium heat for 15-20 minutes, until the sweet potatoes are tender.

While the sweet potatoes are cooking, blanch the chopped green beans in boiling water for 2 minutes, then rinse with cold water to stop the cooking process. Set aside.

Once the sweet potatoes are cooked, use a wooden spoon to mash them into a creamy consistency. Add in the blanched green beans and chopped cashews, stirring until well combined. Squeeze in the lime juice and sprinkle fresh cilantro on top.

The final dish should weigh approximately 1000g. This recipe makes 4 servings, with each serving weighing around 250g. Each serving is estimated to have 300 calories.

One unique tip for this dish is to let it sit for about 10 minutes before serving. This will allow the flavors to meld together even more, creating a more vibrant and delicious dish.

I hope you enjoy making and savoring this unique purple sweet potato curry! Feel free to customize it with your favorite vegetables or spices. Happy cooking!