These flavors are perfection in your mouth! Truly truly truly. I urge you to make this recipe. Yummy! The sweetness of the potato combined with the spiciness of the curry and ginger makes for a wonderful dinner (or lunch). I tossed in a few lentils for protein, a handful of portobello mushrooms and crisp asparagus thickened with fatty coconut milk – simple and delicious! Top it off with a pat of butter and a squeeze of lime and you have yourself an entree. I roasted the sweet potatoes in a very hot oven (pierce them first) for about 40 minutes – time varies depending on the size of your potatoes. I did cook up my own lentils separately but to simplify, grab a can of cooked lentils or substitute a can of cooked garbanzos or other canned bean. The vegetable curry comes together in a matter of minutes. You want to temper the onion, ginger, tomato paste and spices in coconut oil (or olive oil) first before adding the mushrooms, asparagus, and water. Cover and briefly cook to retain the crispness of the asparagus. At the very end, stir in a tablespoon of the hard fat solid in a can of unsweetened coconut milk. Use the rest of the can in your breakfast smoothie for a wonderful blast of coconut flavor. Nothing goes to waste.
Healthy nourishment and many blessings to you!
- 4 sweet potatoes
- 1 cup cooked lentils
- 8-10 portobello mushrooms, quartered
- 1 small bunch asparagus, trimmed and cut into 1 inch pieces
- 2 tablespoons coconut oil (or olive oil)
- 1 tablsespoon ginger, minced
- 1 small onion, chopped
- 1 tablespoon tomato paste
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ½ cup water
- 1-2 tablespoons hard coconut milk fat solid
- To finish: butter and lime
- Preheat oven to 425 degrees. Wash the potatoes and pierce each one with a fork. Bake in the oven for 35-40 minutes or until fork tender.
- In a large skillet, heat coconut oil to medium high. Temper the ginger, onion, tomato paste, and spices for a few minutes. Add the water, asparagus, mushrooms, lentils. Bring to a simmer, cover, and briefly cook until the asparagus is slightly cooked - crisp still NOT mushy! Stir in the fatty coconut milk solid and mix well. Slice your sweet potato down the center and generously spoon in the curry. Top off with a pat of real butter and a squeeze of lime.