Monday, March 15, 2010
Monday: Match made in heaven
Sweet potatoes in curried coconut sauce over kale, served with quinoa.
In this very unique recipe from Elizabeth Schneider's Vegetables from Amaranth to Zucchini, the sweet potatoes are chopped and then simmered in water with some ginger, garlic, and curry powder. Coconut milk is added toward the end of the cooking time. Sweet potato and coconut milk actually make a lot of sense together flavor-wise, but you don't see many recipes containing both, since they're a geographically strange combination.