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Sweet Potato-Veggie-Pineapple Curry
This is a modified version of a recipe the Sigrid found long ago
Sigrid brought this tasty and healthy dish to the Spring 2018 potluck in Portland.
44 ml 3 Tbsp olive oil
910 g2 lbs sweet potatoes, peeled and cut up into little chunks
4 carrots, sliced
2 lg zucchini, quartered and chunked
1 med. red onion, chopped
1 little red hot chili, chopped, if desired
1 can coconut milk/cream
1 piece of fresh ginger, grated
15 ml1 Tbsp each curry powder, turmeric, and Madras Curry paste (or any desired curry combination and quantity)
salt and pepper to taste
1/2 of a fresh pineapple, peeled and cut-up into bitesize pieces
2 scallions chopped up
79 ml1/3 c almond slivers, gently roasted in pan without oil
1. Fry the pineapple pieces in a frying pan, without oil, till golden brown on two sides. Grate some pepper over the pieces and set aside.
2. Heat oil in a large, heavy pot. Add the sweet potatoes and carrots and fry them for a bit. Add the onion and zucchini and stir a little more. Add the coconut milk and all spices and let the mixture cook on low until everything is soft. Check the taste and add salt or pepper, if necessary.
3. To serve the curry, place it in a serving dish and distribute the pineapple, the scallions and the almond slivers over it. Serve hot.
As Sigrid prefers not to eat raw onions, she put the scallions into the pot toward the end of the cooking time. She realizes in retrospect that the green on the finished dish would have decorated it better. She will sprinkle parsley or cilantro over it if she cooks the scallions in the curry again next time.