Vegan Curried Sweet Potato With Fresh Herbs15
I had the most inspiring day attending the second annual Women Of The Green Generation at the incredible Marrakesh House in Culver City. I was so excited to meet so many green women I have admired for such a long time -- leaders in the green movement, who I had previously only connected with in the virtual world on Twitter and Facebook, after having read their books, blogs and websites, tuned into their TV shows, radio programs and podcasts, or by using their products. There is something electric about the energy of a group of environmentally concious, intelligent, motivated, mindful, compassionate women with a common goal. I walked away feeling so optimistic -- as if anything was possible. To read more about my inspiring day head to my events blog.
I could go on and on about this amazing green event....but yeah….I need to post a recipe! Yes, Tess. This IS a vegetarian recipe blog and you are a food blogger! After having shared what feels like an endless blend of sweet acidic temptation, I promised to offer up some vegan savoury treats, that offer less stress on the hips but no less enjoyment on the lips. This curried sweet potato dish would have to be one of my all-time favourite vegetable side dishes. It is dead easy to make and has a depth of flavour that is hard to beat. If you are looking for a delicious vegan sweet potato dish, this is it! I got a version of this vegan recipe from a dear friend about fifteen years ago and have been serving it up to hungry hoards ever since. If you are in Australia, this dish works s'blendedly with steamed Japanese pumpkin. Those of you in the U.S will want to use orange sweet potato or yams. YUMMO!
Just a note about the turmeric. Be careful! It can stain your counter tops. But don't let that stop you from making this curried sweet potato which is absolutely phenomenal. If you are looking for tasty vegetarian recipes, vegan recipes, allergy free recipes, or gluten and dairy free recipes look no further. This quick easy healthy recipe is gluten free, dairy free, egg free, nut free, soy free and sugar free, and can be enjoyed by the whole family. Not to be missed!
I am back to NYC tomorrow, where I will continue my culinary orgy! I cannot wait! OINK OINK! =)
Vegan Curried Sweet Potato With Fresh Herbs
- 10 heaped cups of 1-2 inch cubes of sweet potato, yams, or Japanese pumpkin that has been lightly steamed until just tender
- 2 cups (about 2 medium) finely chopped brown onions
- 1 cup freshly chopped cilantro/coriander
- 1 cup freshly chopped parsley
- 1/2 cup cold-pressed organic extra virgin olive oil
- 2 Tbsp finely minced ginger
- 2 Tbsp finely minced garlic
- 2 tsp brown mustard seeds
- 2 tsp ground turmeric
- 2 tsp ground curry powder
- 1/2 - 1 tsp Celtic sea salt or Himalayan salt
- Lightly steam the sweet potato until tender. You don't want it too soft or it will become a mushy ball when mixed together.
- Heat the oil in a wok on high heat and stir-fry the mustard seeds until they just pop.
- Now add in the turmeric, curry powder, ginger and garlic .
- Stir in the sea salt and onions and cook until the onions are translucent.
- Chop up your cilantro and parsley in the food processor and stir through the mixture.
- Transfer the mixture to a mixing bowl and fold through the sweet potato, yams or pumpkin until uniformly coated with the mixture.
- Serve with rice and greens and devour! YUMMO!
Serves about 8.
Piggy Cooking Tips
Releasing the flavour and oils in fresh herbs
Making dips, pestos and sauces in the food processor and blender is quick and easy. But the fast action of the blades pulverizes everything so quickly, that you don’t always get the most out of fresh herbs such as basil, cilantro, parsley and mint. To capitalize on their divinely flavourful oils - bruise them a little bit with a meat mallet or rolling pin before placing them into the machine. This will help to release the full flavour of the herb, resulting in a richer, more full bodied blend.