SWEET POTATO CURRY
How to Feed a Teenage Boy by Georgia Orcutt
This fragrant, meatless stew is packed with nutrients. One sweet potato alone contains three times more beta-carotene than 1/2 cup of cooked carrots and is a good source of vitamins C and E, folate, and potassium. Serve the curry over rice, bulgur, couscous, or barley. And don't mention the sweet potato to a suspicious boy; He will never know it is in there. Leftovers will keep for 3 days in the refrigerator, making this a good choice to prepare ahead when you know the week will be busy.
Serves 4 to 6
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 2 carrots, diced
• 1 stalk celery, diced
• 2 teaspoons curry powder
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1 large sweet potato, peeled and diced
• 1 (14.5-ounce) can diced tomatoes, with juice
• 1/2 cup coconut milk
• 1/2 cup roasted unsalted peanuts
• 1/2 cup raisins
Heat the oil in a large, heavy saucepan over medium heat.
Add the onion and garlic and saute for 5 minutes, or until both are soft but not brown.
Add the bell pepper, carrots, and celery, stir, and cook for 5 minutes, or until the vegetables are soft.
Add the curry powder, cardamom, and ginger, and gently stir until well mixed with the vegetables. Cook for 3 minutes.
Add the sweet potato, tomatoes with juice, and coconut milk, stir, and cook for 2 minutes.
Cover the pot, turn the heat down to medium-low, and simmer for 15 to 20 minutes, until the sweet potato is fork-tender.
Stir in the peanuts and raisins, remove from the heat, and let sit, covered, for 5 minutes.