I had this really good pumpkin curry once at Thai Sookdee, one of my favorite restaurants in Evanston. When I happened upon this recipe, adapted from here, I thought I’d see how close I could come. It’s similar to the curry recipe I did before with the cauliflower, but I added chicken this time and switched up the spices and vegetables a bit. Not too bad! 🙂
Sweet Potato Curry
Prep time: 15 minutes
Cook time: 35 minutes
2 tbsp vegetable oil
1 onion, minced
2 tsp curry powder
1 tsp cumin
1 tsp cinnamon
2 large chicken breasts, cut into bite-sized pieces
2 medium-sized sweet potatoes, peeled and cubed
1 14-oz can diced tomatoes, drained
300 ml (1-1/4 cups) chicken or vegetable stock
400 ml (1-3/4 cups) coconut milk
200 g (about 1 cup or so) frozen peas
1. Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add onions and sauté for 3-4 minutes.
2. Add spices and sauté for 1 minute, stirring frequently.
3. Add chicken, sweet potatoes, and tomatoes. Cook for 3-4 minutes.
4. Add the stock and coconut milk. Bring to a boil, then simmer uncovered for 20 minutes.
5. Add the frozen peas and simmer for 5 more minutes.
Serves 6 (I froze half of it for a few quick and easy dinners when I get back from Belgium!) The great thing about this recipe is that it’s another versatile one. Try adding chickpeas and spinach right at the end to beef it up a bit more, or eliminate the chicken and substitute vegetable stock for the chicken stock to make a vegetarian/vegan dish. I want to try adding eggplant, too! Serve with white or brown rice.
Our French word today is:
admis (ad-MEE/MEEZ)- accepted
Jusqu’à présent, j’ai été admise dans les facultés de médicine à Wake Forest et University of Cincinnati !
So far, I was accepted to the medical schools at Wake Forest and University of Cincinnati!