Adapted from bonappetite.com
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Ingredients
- 1 1" piece ginger - peeled and chopped
- 2 cloves garlic - chopped
- 1 tbsp olive oil
- 1/8 cup red curry paste
- 1 tbsp tomato paste
- 1/2 (14 oz) can crushed tomatoes
- 1 (13.5 oz) can coconut milk
- 3/4 lb sweet potatoes - peeled and cut into 1" cubes
- 1/2 lb carrots - peeled and chopped
- 3 shallots - peeled and chopped
- 2 tsp fresh lime juice
- rice , steamed (optional - for serving)
- quinoa , prepared (optional - for serving)
- fresh basil (optional, but a nice addition!)
Ingredients
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Instructions
- Heat oil in a large skillet over medium-high heat. Add garlic and ginger, and sauté for about 3 minutes. Add curry and tomato pastes, and cook for another 3 minutes. Add tomatoes and cook until thickened, about 5 minutes. Stir in coconut milk and season with salt. Bring the sauce to a boil, then reduce heat and simmer for about 20 minutes.
- Add sweet potatoes and carrots to the pot. Partially cover pot and cook until carrots are tender, but still crisp. Add shallots and cook for another 15-20 minutes. Add lime juice and serve over steamed rice or cooked quinoa.
How much water do you put in on step #2?
Hi Melissa! Thanks for catching this typo. 🙂 Step 2 is supposed to read add the carrots and sweet potatoes to the sauce you made in step 1. No water needed, unless your personal preference is to thin out the sauce and then you can do that to your desire. Hope you give it a try! 🙂
I really liked this, I’ll definitely make it again. It was pretty spicy which I liked. It was too spicy for the kids though, fortunately I realised this and had sour cream for them to stir through theirs which did the trick making it mild enough for them, and even the baby to eat.