A really easy Sweetpotato and Lentil Curry that's gluten free and vegan, too! Serve it with naan bread and yogurt.
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Give the basic barbecue a twist with this curry-infused combination of California Lamb and California sweetpotatoes.
Here’s a great way to use up leftover Thanksgiving turkey, but don’t let that keep you from enjoying this curry any time of year with turkey, chicken, pork, or beef, or make it vegetarian additional vegetables. In any incarnation, it's quick, comforting, flavorful, and—thanks to California figs and California sweetpotatoes—a little bit sweet.
Turkey, Sweetpotato, and Fig Curry
Serves 4 to 6
1 tablespoon coconut oil or other high-heat cooking oil
1 1/2 cups chopped yellow onion
1 cup chopped green bell pepper
2 tablespoons curry powder
3/4 teaspoon salt
4 cups cooked shredded turkey
1 pound orange- or yellow-fleshed sweetpotatoes, peeled and cut into 1/2-inch dice (about 3 cups)
1 1/2 cups halved Blue Ribbon Orchard Choice or Sun-Maid California Figs, (about 5 ounces)
One 14-ounce can full-fat coconut milk
1 cup water
Cooked rice, for serving
Chopped scallions, for garnish
In a medium saucepan, boil or steam the sweetpotatoes until fork tender, about 20 minutes. Drain and set aside.
In a large skillet over medium-high heat, warm the oil. Add the onion and pepper and cook, stirring often, until tender, about 7 minutes. Add the curry powder and salt and cook, stirring, until fragrant, about 1 minute. Add the turkey, figs, coconut milk, and water, scraping up any browned bits in the skillet. Stir in the sweetpotatoes. Bring to a boil, reduce to a simmer, and cook until the ingredients are heated through, about 5 minutes.
Serve the curry over rice, garnished with scallions
Recipe and photo by Annelies Zijderveld
1/2 cup California Sweetpotato, cooked (about 1 medium sweetpotato)
1/2 cup Oat Flour (1 cup Rolled Oats, blended to flour)
1 whole Egg
2 tablespoons Chia Seeds (or flaxseeds)
1/2 teaspoon Coconut Oil
1/2 teaspoon Sea Salt, Cayenne Pepper, and Garlic Salt
1/2 teaspoon Baking Powder
Makes: 2 mini pizzas or 1 medium pizza
Preheat oven to 375 degrees Fahrenheit. Place sweetpotato, flour, and egg into high speed blender or food processor and blend until smooth. Add in other ingredients and mix just until incorporated. Cover a pizza tray with parchment paper. Spray parchment paper with nonstick spray and place pizza dough on it. Spread out to desired thinness (may need roller). Place into oven and bake for about 20 minutes. Remove and add desired toppings. Bake in oven for another 5 minutes. Remove from oven, cut into slices, and enjoy.
For Curry Sauce:
1/2 cup sweetpotato, cooked
3 tablespoons Canned Coconut Milk
1/2 teaspoon Crushed Garlic
2 teaspoons Curry Powder
1/4 teaspoon Sea Salt
1/4 teaspoon Cayenne Pepper
Blend all ingredients together in high speed blender. Use as a topping for sweetpotato pizza crust above if desired.
Recipe courtesy of Fresh Fit N Healthy