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Sweet Potato And Coconut Recipe

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Eclectic Recipes Fast And Easy Family Dinner Recipes Pumpkin recipes, Dessert recipes, Sweets
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Description

This sweet potato and coconut recipe is a perfect combination of savory and sweet flavors. It's a vegan and gluten-free recipe that's easy to make and perfect as a side dish or a main meal. The creamy coconut sauce infused with ginger and garlic perfectly complements the tender and slightly sweet potatoes. It's a healthy and satisfying meal that's perfect for any occasion.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 2 large sweet potatoes, peeled and diced
  • 1 can of coconut milk
  • 1 onion, diced
  • 1 tablespoon of fresh ginger, grated
  • 3 garlic cloves, minced
  • 1 tablespoon of coconut oil
  • 1 teaspoon of curry powder
  • 1 teaspoon of turmeric
  • Salt and pepper to taste
  • Chopped fresh cilantro for garnish

Equipment

  • A large pan or wok
  • A sharp knife
  • A cutting board
  • A wooden spoon

Method

  1. Heat the coconut oil in a large pan or wok over medium heat.
  2. Add the diced onion and cook until transparent, stirring occasionally.
  3. Add the grated ginger and minced garlic and stir for about a minute until fragrant.
  4. Add the diced sweet potatoes, curry powder, turmeric, salt, and pepper. Stir well to combine.
  5. Pour the coconut milk over the sweet potatoes and stir well to combine.
  6. Cover the pan or wok with a lid and let the sweet potatoes cook for about 25 minutes or until they're tender and cooked through.
  7. Remove the lid and let the sauce thicken for about 5 minutes or until it reaches your desired consistency.
  8. Remove from heat and serve hot, garnished with fresh cilantro.

Notes

  • You can adjust the amount of curry powder and turmeric to your liking.
  • You can add some diced bell peppers or carrots for extra color and texture.
  • You can also add some cooked chickpeas or tofu for extra protein.
  • You can store any leftovers in an airtight container in the fridge for up to 3 days.

Nutrition Info

  • Calories: 265
  • Total Fat: 18g
  • Saturated Fat: 15g
  • Sodium: 157mg
  • Total Carbohydrates: 24g
  • Dietary Fiber: 4g
  • Sugars: 7g
  • Protein: 3g

Recipe Tips

  • Make sure to dice the sweet potatoes into similar sizes to ensure even cooking.
  • If you want a thicker sauce, you can add some cornstarch or arrowroot powder to the coconut milk before adding it to the sweet potatoes.
  • You can serve this recipe as a side dish or as a main meal with some rice or quinoa.
  • You can also use this recipe as a filling for wraps or tacos.
  • Be careful not to overcook the sweet potatoes as they can turn mushy.

Enjoy this delicious and healthy sweet potato and coconut recipe!


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