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Veteran – Sweet Potato Curry

I am such a POTATO girl!  Any form of cooked potatoes I LOVE!  So when I decided to make curry the other night- I thought it would be so yummy to add roasted SWEET potatoes to the recipe.  Here is what I came up with…it was so yummy!  I will definitetly make this one again.



1 cup red onion, chopped

2 carrots, chopped

2 cloves of garlic, minced

1 cup frozen sweet corn

2 cups sugar snap peas

1-2 cups mushrooms, sliced

2-3 cups roasted sweet potatoes (see recipe below)

Coconut Milk Cream Sauce (see recipe below)


1.  Roasted Sweet Potatoes:  Dice 2-3 sweet potatoes into 1/4 inch pieces.  Mix in 1-2 TBS olive oil, just to lightly coat each potato and add some salt and pepper to taste.  Place potatoes on a baking sheet and cook at 425 for 20 minutes (or until tender).  You don’t want to overcook them.  I like to set the oven to BROIL for the last 2 minutes to give them a golden brown look.

2.  Saute onion, carrot and garlic till slightly tender, add the frozen corn and snap peas.  While these are sauteing, make the Coconut Milk Cream Sauce

3.  Coconut Milk Cream Sauce-  Place the following ingredients into your blender and blend until very smooth:

1 whole can of Coconut milk (I used LIGHT)

Water- use the coconut milk can, fill it up with water twice and place in blender

1/2 cup raw cashews

1 inch size fresh ginger- but into smaller pieces

1 tsp cumin

2 large TBS of curry paste

2 TBS orange juice concentrate (optional)

4.  Add the cream sauce to your sauted vegetables.  Quickly saute your mushrooms in a seperate pan- until your desired texture is reached.  Add the sauted mushrooms and your roasted sweet potatoes. Mix all together.  Serve over Brown rice…so yummy!


Source: WFM 1-10

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