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Meatless & Vegetarian pg 3 >  Sweet Potato Curry


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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.

Serve hot.


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