Curry Sweet Potato Stew

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In my last blog post, I shared Jack’s food allergy diagnosis. It forced us into a wheat-free, dairy-free, egg-free, soy-free, and cashew-free diet. I am have been avoiding most of nuts—besides peanuts, he tested negative for those–until more testing is done too. The other day I realized Jack won’t be able to eat most Indian foods now because they contain ghee. My little Fijian baby loves going to Indian restaurants! So I decided to make my own little curry creation that he could eat.

Curry Sweet Potato StewIMG_6949

3 large sweet potatoes, peeled and quartered
2 tbs coconut oil
1 large red bell pepper, chopped
1 shallot, minced
1 clove of garlic, mince
1/4 inch of ginger root, peeled and minced
1 tbs curry powder
1/2 tbs mango powder
1/2 tbs ground coriander
1 tbs gram masala
1/2 tbs paprika
Red chili flakes, to taste
1 can of coconut milk
2 cups spinach, chopped
Salt to taste

Add the quartered sweet potatoes to a large pot of cold water. Bring to boil over high heat. Reduce heat to medium high and boil until tender.

While that’s going, add the coconut oil to a large skillet over medium heat.

Once it the oil is heat, add the bell pepper. Cook until tender.

Add shallots, garlic and ginger. Cook until the shallots are soft, about 2-3 minutes.

Add the curry powder, mango powder, ground coriander, gram masala, paprika, and chili flakes. Cook for 1-2 minutes, until fragrant.

Once the potatoes are ready, drain and return to the pot.

Mash them slightly. A few chunks left over are fine, we aren’t making a soup.

Add the spice and veggie mixture to the pot.

Add the coconut milk to the pot and mix well.

Season with salt as desired.

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And there you have it! A tasty pot of sweet potato stew!

IMG_6954The boys are pan-fried chicken and I had lentils. Jack decided he wanted lentils later too. A lovely warm dish for the fall!

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