Sweet Potato
  • Large sweet potato 2
  • Oil 2 Tsp
  • Garlic powder 1 Tsp
  • Salt 1 Tsp
  • Black pepper 1 Tsp
  1. Wash and scrub sweet potatoes thoroughly. No need to peel them! Dry potatoes well with a towel or paper towel.
  2. Cut sweet potatoes in half length-wise, and then cut each half into 4 long strips. Chop each of the strips into small cubes, about 1/2 thick.
  3. Line a large baking sheet with parchment paper. Spread onto baking sheet, drizzle with 2 teaspoons of olive oil, and sprinkle with garlic powder, salt, and black pepper. Toss to coat.
  4. Bake at 400 degrees for 25-30 minutes or until crisped, flipping once halfway through to make sure that both sides get crispy. Turn broiler on low for 60 seconds at the end if needed to get crispy.
Curry
  • Vegetable oil 2 Tbsp
  • medium onion, grated on the large holes of a box grater 1
  • Garlic, finely chopped 6 Cloves
  • Ginger, finely chopped 1 Tbsp
  • Ground cumin 1 1/2 Tsp
  • Ground turmeric 1 Tsp
  • Ground coriander 1/2 Tsp
  • Paprika 1 Tsp
  • Curry powder (such as Madras) 1/2 Tsp
  • Red pepper flakes Pinch
  • Tomato paste 1 Tbsp
  • All purpose flour 1 Tbsp
  • Water 1 1/2 Cups
  • Lemon juice 1 Tbsp
  • Kosher salt and freshly ground black pepper To taste
  1. Heat vegetable oil in a medium non-stick skillet over medium-high heat until shimmering. Add onion, garlic, and ginger Cook stirring constantly with a spatula until onions soften about 5 minutes. Add cumin, turmeric, coriander, paprika, curry powder, and pinch of red pepper flakes and continue to cook until the spices begin to smell toasted, about 6 minutes.
  2. Reduce heat to medium and add tomato paste and continue to stir until tomato paste is evenly incorporated and has begun to reduce, about 3 minutes. Add flour and mix until there are no lumps and no white spots left in the pan. Pour the water and lemon juice into the pan and stir until the mixture begins to thicken, allow curry sauce to reduce until the mixture has reduced to about 1 1/2 cups. Curry sauce can be stored for up to a week in the refrigerator.
  3. At this point you can decide whether or not to puree and strain the mixture. If you decide to puree and strain the curry then run it through a food processor or blender and the pass through a fine mesh strainer. Season with salt and pepper, then use to make a variety of delicious curries.
Main Menu