- 1 lb sweet potatoes, cut into wedges
- 2-3 Tbsp. coconut oil
- pinch of salt
- pinch of red pepper flakes (optional – use less or more pending level of heat of curry paste)
- 1 Tbsp. coconut oil
- 1/2 onion, diced
- 1 Tbsp. ginger, grated
- 2 Tbsp. red curry paste
- 15 oz can of diced tomatoes
- 13.5 oz can of coconut milk
- 1 cup dry Jasmine rice OR 1, 12 oz package frozen riced cauliflower
- 1 tsp. coconut oil
- 1 tsp. salt
- ¼ cup fresh basil, chopped
FOR THE RICE:
Using a fine-mesh strainer, rinse the rice until the water runs clear. Let the water drain off.
Place a medium-size pot over medium heat and add a teaspoon of coconut oil. Add the rice and stir frequently for approximately 1 minute, until it starts smelling nutty and turns a pale tan.
Add 1.5 cups of water and bring to boil. Once boiling, add a teaspoon of salt and reduce the heat to low, and simmer for 15 to 20 minutes until all the liquid is absorbed and the rice is tender.
Remove from the heat and cover the pot. Let it stand for 5 minutes.
FOR THE POTATOES:
Preheat the oven to 450 F.
Wash the sweet potatoes thoroughly and pat dry. Cut into wedges (~6 wedges per potato).
Place the sweet potatoes in a large bowl and toss with the coconut oil, salt, and red pepper flakes.
Line a baking sheet with aluminum foil and spread the potato wedges in a single layer.
Bake for 18-20 minutes or until they are tender.
FOR THE CURRY:
While the potatoes are roasting and the rice is cooking, make the curry.
In a medium pot or large skillet, heat 1 tablespoon of coconut oil over medium heat. Once hot, add the diced onion and cook until translucent, 2 to 3 minutes. Add the ginger (grated or minced) and cook for 1 minute, stirring quickly. Add the curry paste and continue to stir while cooking for another minute.
Then add the diced tomatoes and cook the mixture until it has reduced in volume by about 50%, this should take 8-10 minutes.
Turn the heat to low, add coconut milk, and stir to combine. Allow the mixture to simmer for about 5 minutes.
Add the roasted sweet potatoes to the curry and cook for an additional 5 minutes.
Remove from the heat.
TO FINISH AND SERVE:
Divide the (cauliflower) rice among four deep bowls. Ladle the curry, with even portions of the potatoes, over the rice. Top with the fresh basil and enjoy immediately.
Silverado associate winemaker and food enthusiast
SILVERADO RECIPE HACK!
Substitute the rice with frozen riced cauliflower for a grain-free dish.