curried sweet potatoes.

Posted on April 18, 2013 by amyheight — No Comments ↓

A quick post tonight to share our at-home attempt at the most delicious item of last week's Hu Kitchen adventure: curried sweet potatoes!

Simple to make, especially if you've already prepared a batch of sweet potatoes for the week. The recipe includes many spices commonly found in pantries and takes limited tools to make (food processor, knife, spoon... you're good to go!). Enjoy this on its own or as a side. We combined this with grilled tahini-miso tempeh and massaged coconut kale. It added some lovely smoothness to an otherwise chew-tastic dinner.

Thanks to Hu Kitchen (and the Primal Blueprint, which I've been reading lots about this week) for the inspiration. Give this dandy little recipe a go and let me know what you think!

Cheers to a lovely Wednesday evening,

amy

Curried Sweet Potatoes

2013-04-17 21:16:10

Serves 2

A vegan take on the Paleo side dish. Sweet potatoes, curry spices, and hazelnuts: what's not to love?

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Prep Time

5 min

Cook Time

30 min

Total Time

35 min

Prep Time

5 min

Cook Time

30 min

Total Time

35 min

Ingredients

1 small sweet potato, cubed and baked (skins on)
1 tbsp flaxseed meal dissolved in 3 tbsp hot water
3 tbsp curry powder
1 tsp garlic powder
1 tsp ground coriander
1/2 tsp all spice
1 tsp cumin
2 tbsp raw hazelnuts
4 dried apricots, sliced

Instructions

1. Bake sweet potatoes on baking sheet for 30 minutes at 400F. Remove from heat and allow to cool slightly.
2. Combine flax and water; stir to combine and let sit for 10 minutes.
3. Combine potatoes, flax, and spices in food processor. Blend until smooth.
4. Add hazelnuts and apricots; blend for 10 seconds until combined (nuts should remain relatively whole).

Notes

Serve as a side dish or a filling main on its own!
Adapted from the delicious Hu Kitchen [non-vegan] version.

By Amy Height

Adapted from Hu Kitchen

From The Ground Up Wellness https://www.fromthegroundupwellness.com/

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