Fridge Foraging: Coconut Curry with Sweet Potatoes, Broccoli and Broccoli Stems
I often get asked what are the staples that I always have in my pantry. Well one of these days I am going to put together a list but this recipe includes three ingredients that I always have: sweet potatoes, chickpeas, and curry paste. I know curry paste seems super random but since it is so flavorful and rich, you can create pretty much something out of nothing with it and it will always taste good. It is a great way to create a base of a dish that uses every last vegetable in your fridge.
In this week's fridge foraging you all chose to go with the curry and I am so glad that you did. Filled with coconut milk, fragrant spices like ginger and garlic, and a whole bunch of vegetables. In this particular curry I used broccoli and decided to use the broccoli stems as well. They taste just like broccoli and are easy to cook up, so next time, don't throw those stems away, cook them up and eat them too.
Coconut Curry with Sweet Potatoes, Broccoli, and Broccoli Stems
- 2 Tbs. grape seed oil (or other neutral oil)
- 1 red onion, diced
- 2 cloves garlic, minced
- 1 Tbs. fresh grated ginger
- 3 Tbs. curry paste
- 1 - 15 oz. cans coconut milk
- 2 small sweet potatoes, peeled and diced
- 1 head of broccoli, florets removed and stems diced
- pinch of salt
- 1 15oz. can chickpeas
- 1 Tbs. fish sauce plus more to taste
- Serve over naan and garnish with cilantro, cashews, and toasted coconut
In a medium sized Dutch oven or heavy bottom pot, warm the grape seed oil over medium heat. Add the onion and cook for 5 minutes or until translucent. Add the garlic, ginger, and curry paste can cook for another 30 seconds. Add the coconut milk and a pinch of salt. Bring to a boil then reduce to a simmer. Add the sweet potato, broccoli florets and diced broccoli stems. Cover and cook over low for about 15 to 20 minutes or until the sweet potatoes are fork tender (this will depend on how big you diced the sweet potato).
Once the sweet potatoes are fork tender, fold in the chickpeas and fish sauce and cover and cook for another 5 minutes. Season with fish sauce as needed then serve warm over rice or naan. Garnish with cilantro, cashews, and toasted coconut.
Serves 4 people.