Turmeric Spiced Sweet Potato Boats & Green Basil Curry

I am a huge fan of curries. Over the years, I have learned more and more what makes a good curry and am almost embarrassed over some of my older curry recipes. Oh well though, we live and we learn!

Since I was French trained, curry’s have been something I’ve really enjoyed learning the art of and eating! They’re so good for the body and soul and the leftovers always taste better the next day. This curry is really smooth, a little sweet from the basil and overall a great curry to serve to those who like things a little less spiced! The sweet potato adds a really nice flavor and consistency balance.

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Serves 4:

The Goods:

For the sweet potato boats: 

• 4 large sweet potatoes (sliced in half each)

• 1 tsp olive oil

• 1 tsp salt

• 1 tsp pepper 

• 1 tsp garlic powder

• 1 tsp turmeric 

For the Green Curry Paste: 

• 1 shallot, peeled

• 1 inch cube ginger, peeled

• 3 garlic cloves, peeled

• 4 basil leafs

• 2 green onions

• 1 medium jalepeno, de-seeded

• 1/4 cup water

• 1 medium handful spinach

• 1 lime (squeezed)

• 2 tsp salt

• 1 tsp cumin

• 1 tsp coriander

For The Curry: 

• 1 tsp coconut oil

• 1 red onion, peeled and diced

• 1 lemon grass sprig, crushed and split open partially

• 3 tbsp coconut aminos

• 1 can full fat coconut milk

• 1/4 cup veggie broth

• 1 medium zucchini, sliced

• 1 small bunch broccoli, sliced without bottom stems

• 4 kale leaves, chopped without stems

• 1 can garbanzo beans, drained

• Salt to taste

THE Method:

1. Preheat your oven to 400. Cut your sweet potatoes lengthwise down the middle. Place potatoes face up on a large baking sheet pan and drizzle olive oil, salt, pepper, garlic powder, and turmeric. Spread the spices and oil over the potatoes with your hands, then lay them face down and bake for 30-40 minutes or until fork tender.

2. Add all your curry paste ingredients into a high powered blender. Blend on high until smooth, and set aside.

3. In large sauté pan, add coconut oil on medium high heat. Once oil is hot, add your red onion and sauté for 3 minutes. Toss in your lemongrass and saute for another minute or two. Pour your coconut aminos to help deglaze the pan. Cook for 2-3 more minutes.

4. Pour your green curry paste next and make sure everything gets coated. After about a minute or two add your coconut milk and veggie broth. Now you should see this curry starting to take form. Lower the heat to medium and simmer everything for 3-5 minutes.

5. Taste for salt. Then toss in your zucchini, broccolini, kale, and garbanzo beans. Mix around everything and cover and cook for 3-5 more minutes.

6. If a lot of the liquid has cooked out, you may want to add an extra 1/2 cup veggie broth to make it thinner. This curry should be saucy.

7. Grab your serving bowls, add one sweet potato boat, top with 2 large spoonfuls of curry. Garnish with green onions and chopped basil. Enjoy immediately!

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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