Sunday, November 13, 2016

Spicy sweet potato curry

Hey Mindfoodist,
On schedule, Sunday recipe: Spicy chilli sweet potato curry on brown rice. If you've been reading my blog for while, or you've scrolled through it you'll have noticed that I categorise my recipes with labels. You'll find a column at the top of the page. Im pretty sure my biggest category is is Asian. My diet mostly consists of curries and thai type stuff, a lot of spicy food, a lot of coconut milk.
So I have a lot of thai-inspired recipes, but I was astounded to see that this is my first Indian recipe/Ayurveda. Its not traditionally indian, I just made this up using indian spices and sweet potato, and I'm not sure they use much coconut milk in India, but I think I've been predisposition genetically to add it to everything. Same goes with garlic and onions, which some yogis have issues with.


1 sweet potato
1/2 block of tofu
1 white onion
3 cloves of garlic
1 piece ginger
1 red chilli
1 tbsp curry powder
1/2 can of coconut milk
Himalayan salt
Brown rice (or any type, obviously sticky white jasmine rice is iconic)

Peel and chop the sweet potato and add some water to a sauce pan.
Chop the onion, tofu, ginger, garlic and chilli. Add the ginger to the sweet potato.
When its cooked you can pour away the water and add a little coconut oil (about 1 tsp) and roast the onions. 
After a little while add the tofu and garlic and chilli.
Then the curry powder.
Once the garlic and the tofu look golden add the coconut milk and simmer for 5-10 minutes.
Finally add a little salt to taste and enjoy.

Let me know if you liked this post and make sure to check out my other "Asian inspired" dishes.

Have a beautiful day,

The Mindfoodist


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