sweet potato curry
In the spirit of eating close to home and supporting my local community, I have met some pretty awesome folks along the way. Ever since my experiment to eat ingredients only grown and produced within a 200 mile radius of my home a few years ago (you can read all about that in my latest cookbook Local Dirt) I found a lovely woman who owns and operates Golden Elixer Ghee Co. just outside of Portland. Her ghee is delicious and is made from local, grass- fed organic butter. She also makes wonderful spice mixes and I ordered a little tin of her curry a while back. I’ve been meaning to whip up something with that tin of curry for a while now and after looking through my fridge and gathering some local veggies from our farm and neighboring farms I whipped this lovely little meal up. This soup really hit the spot because the weather has been so dreary and nothing seems to brighten my spirits more than a bright orange, spicy, sweet and comforting bowl of soup. This may not by the most authentic bowl of curry (I mean I threw in a handful of kale for god-sake!) but I really tried to use what I could find local to me and the kale at the farm is looking really good right now. This soup gets better with age and we loved it two nights in a row. Feel free to serve it as is (which is how we did on night one) or serve it spooned over rice (which we did on night two).
I hope you all enjoy this curry as much as we do. Happy soup making season everyone.
Sweet Potato Curry
Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4
- 2 tablespoons ghee (or another cooking fat)
- 1 large onion, finely chopped
- 2 cloves of garlic, finely chopped
- 2 Tablespoons freshly grated ginger
- 3 tablespoons good quality curry powder (such as Madras)
- 1/4 teaspoon cayenne pepper
- pinch of salt
- 1 large sweet potato, cubed into bite size pieces (no need to peel)
- 1 1/2 cups water or veggie broth + more to thin as needed
- 2 cups whole milk
- 1 Tablespoon honey
- 1/2 cup frozen peas
- 2 cups finely chopped kale
- salt and pepper to taste
- squeeze of fresh lemon juice
- Heat a large pot over medium high heat and add the ghee. Once melted add the onion and cook, stirring occasionally, until soften. About 5 minutes. Add the garlic, ginger, curry, cayenne and a fat pinch of salt. Cook for one minute longer. Add the sweet potato and toss to coat in the spice mixture.
- Add the water and whole milk and bring to a simmer. Once simmering add the honey and peas. Season the mixture with more salt and a few grinds of black pepper. Simmer until the sweet potatoes are tender, about 10 minutes.
- Use an immersion blender (or transfer half the mixture to a stand blender) and puree half of the soup. Add the kale to the pot and give everything a good stir. Keep at a low simmer until the kale has wilted and become tender, about 5 minutes longer. If the soup seems too thick, add a little more water, broth or milk to thin as desired. Taste for seasonings and adjust as needed (I added more cayenne, salt and pepper).
- Serve with a squeeze of fresh lemon juice and enjoy.
Notes*Use this recipe as a guide and adjust measurements and ingredients as necessary. Use any type of green in place of the kale and coconut in place of whole milk for a dairy free option