Healthy, hearty, and easy to make, you'll wanna make this Thai coconut sweet potato curry in a hurry!
4 to 5 puff pastry squares
1 cup leftover sweet potatoes
4 tablespoons frozen peas, thawed
Shredded mozzarella (optional)
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Place roughly 1/4 cup of sweet potatoes from the curry (don’t use the liquid) in the center of each puff pastry. Add 1 tablespoon of peas and a sprinkle of mozzarella. Grab two opposite corners and seal all edges to create a triangle shape. Repeat with remaining ingredients.
Place samosas on prepared baking sheet, and seal edges once more using the tines of a fork. Bake for 20 to 30 minutes until golden and crisp.
3 tablespoons olive oil
1 onion, small dice
2 cloves garlic, finely chopped
1 1/4 teaspoons powdered ginger
1 tablespoon curry
2 teaspoons salt
1 1/4 teaspoons coriander
1 (28-ounce) can diced tomatoes
1 (28-ounce) can tomato sauce
3 medium sweet potatoes, peeled and small dice
1 can coconut milk
Fresh squeezed lime
In a large pot, heat the olive oil on medium-high heat. Saute the onion until translucent, 5 to 6 minutes. Season with salt and add the garlic and let cook an additional 2 minutes.
Add all the spices, salt and pepper and mix for another minute to warm through. Add the diced tomatoes, tomato sauce and bring to a boil. Add sweet potatoes, cover and let simmer 20 to 30 minutes until cooked through and flavors have blended.
Swirl in the coconut milk and let cook an additional 10 minutes. Remove from heat and serve warm over rice topped with cilantro and mint.