FOOD
Super Simple Ep. 110 - Thai Coconut-Sweet Potato Curry
Healthy, hearty, and easy to make, you'll wanna make this Thai coconut sweet potato curry in a hurry!
FOOD
Super Simple Ep. 110 - Thai Coconut-Sweet Potato Curry
Healthy, hearty, and easy to make, you'll wanna make this Thai coconut sweet potato curry in a hurry!
Ingredients
- 4 to 5 puff pastry squares
- 1 cup leftover sweet potatoes
- 4 tablespoons frozen peas, thawed
- Shredded mozzarella (optional)
Steps
- 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.
Ingredients
- 3 tablespoons olive oil
- 1 onion, finely diced
- 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
- Pepper
- Cooked rice
- Cilantro
- Mint
- Fresh squeezed lime
- Avocado
Steps
- 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.