Oh wow, Warner and I whipped up the best dinner I’ve had at home in a very long time.
He made tomato pudding. I made sweet potato curry and lemon-roasted asparagus. It was all so good and pretty on the plate–red and orange and green and yellow.
I made up the sweet potato curry as I went along, so I’ll jot it down before I forget…
- Peel 4 small-to-medium sweet potatoes and cut into 1/2 inch cubes.
- Cut one onion and one green pepper into approximately 1 x .25 inch strips.
- Heat up a generous pour of vegetable oil in a large-ish heavy bottomed pan.
- Fry onion and green pepper over medium-high heat until getting a bit soft.
- Add a tablespoon or two of jarred curry paste (I had vindaloo on hand, but others I have tried would have worked just as well.)* Stir to mix well until the fragrance seems to peak.
- Lower heat a bit and dump in a can of coconut milk. Stir to mix well.
- Add sweet potatoes and bring to simmer.
- Cover and simmer, stirring occasionally, about 20 minutes or until the sweet potatoes are cooked through.
- Serve with rice.
I’ll write up the lemon-roasted asparagus later. It is one of my mottoes that roasting is the best way to cook nearly anything…
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
* I get these on the cheap at the Indian grocery and they are very handy.