barefoot vegan sept_oct issue.pdf

Instructions
Peel and chop the sweet potatoes into roughly the
same sized cubes.
Mince or grate the ginger and garlic.
Add the sweet potatoes, ginger, garlic, vegetable
broth, coconut milk, red curry paste, and soy sauce to
a large soup pot. Bring to a gentle boil and cover with
lid. Cook for about 10 to 15 minutes until the sweet
potato is completely cooked and falls apart easily
when pierced with a fork.
Use an immersion blender and blend the sweet
potato mixture until it is a smooth sauce.
Alternatively, you could use a standing blender, but
make sure to blend only small batches at a time to
keep from the hot liquid exploding out of your
blender.
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4-6
Ingredients
For the Sweet Potato Sauce:
2 Medium Sweet Potatoes
1 Tablespoon Fresh Ginger
3 Cloves Garlic
2½ Cups Vegetable Broth
1 Cup Canned Coconut Milk (shaken before measuring)
3 Tablespoons Thai Red Curry Paste
2 Tablespoons Soy Sauce
For the Vegetables:
1 Medium Yellow Onion
½ of a Head of Cauliflower
1 Tablespoon Canola or Peanut Oil
1½ Cups Frozen Peas
Salt & Pepper to taste
Wedges of Lime for Garnish
Cilantro for Garnish
Cooked Rice to serve with
In the meantime slice the onion into thick or thin
slices (depending on your preference). Chop the
cauliflower into small florets.
Heat the oil in a separate pan and sauté the
cauliflower and onion until they are a beautiful
golden colour on all sides. It's okay if your cauliflower
is not completely cooked, you are just looking for
some nice colour. If you are feeling lazy, you can just
skip this step and move onto the next step. The
reason I do it is because it adds a little extra texture
and flavour when you caramelize the onions and
cauliflower.
Now add the cauliflower and onion mixture to the
sweet potato sauce. Cover and heat through. Check
your cauliflower by piercing it with a fork. When it is
soft, but not mushy, it's ready. Add the peas and cook
for another minute to heat through. If your curry is
too thick you can thin it with a bit more vegetable
broth or water.
Season with salt and pepper if desired, and then serve
with rice, a wedge of lime, and some cilantro
(coriander).
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