Vegan Curried Sweet Potato With Herbs

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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Processor
    Processor

I promised to offer up some savory treats and this curried sweet potato dish would have to be one of my all-time favorite side dishes. It is dead easy to make and has a depth of flavor that is hard to beat. If you are looking for a delicious sweet potato dish, this is it!

I got a version of this 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 beautifully with steamed Japanese pumpkin. Those of you in the U.S will want to use orange sweet potato or yams.

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. Not to be missed!

I threw a surprise party for my mother's 60th birthday a while back and I served this up to 100 of our closest hungry friends who absolutely loved this recipe. It got more requests for the recipe than the chocolate cake. This one's a winner.

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Vegan Curried Sweet Potato With Herbs

Vegan Curried Sweet Potato With Herbs

Serves 845 MINS
  1. Lightly steam the sweet potato until tender. (You don't want it too soft or it will become a mushy ball when mixed together.)

  2. In a large wok over medium-high heat, stir-fry the mustard seeds until they just pop. Add the ginger, garlic, turmeric, and curry powder. Stir in the onions and 1/4 teaspoon of the salt, and sauté for about 5 minutes until soft and translucent.

  3. Add the steamed potato, cilantro, parsley, and remaining 3/4 teaspoon of salt, and stir until well combined.

Photo by Trent Lanz and styling by Alicia Buszczak

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