Thoughts on curry? Love it? Hate it? Scared to use it? Sometimes spices with super bold flavors can be intimidating; I am with you. Do you know what else those crazy in your face flavors can be? Positively delicious and total guest wowers! This simple yet robust recipe is sure to please your guests’ palate. They will think you have been whipping up Indian and other exotic cuisine for-ev-errr. If you’re in the mood to really freak everyone out then make this Homemade Naan Bread the night before and top it with these curried sweet potatoes.
Curried Sweet Potato and Kale
Serving Size: 4
I am kind of wishing I doubled this recipe because it is just that good.
Cook Time: 45 min.
- 1 large sweet potato, chopped
- 1/4 medium red onion, sliced
- 1 large garlic clove, minced
- 1 1/2 tsp curry
- 1/4 tsp. paprika
- 1/4 tsp. cayenne pepper
- Couple grinds of salt and pepper
- 2 T extra virgin olive oil
- 2-3 cups chopped kale
- Juice of 1/2 lime
Optional Toppings or additions
- Lime wedge
- Dried apricots
- Feta cheese
- Hummus – sorry folks I used store bought eek! #reallife
- Toasted pine nuts or almond slivers
- Grilled or baked chicken for the carnivores
Time to get on your therapeutic chopping. Wash and cut potato into about one inch cubes. No need to waste your time peeling the skin off, as you roast it the skin will get nice and soft. Plus you don’t want to miss out on all that potassium, fiber, and iron! Mmmmm sweet potatoes are the best. Once
Pre-Heat the oven to 425 F
Get back to prepping and chopping. Hi-yah! Slice the onion, mince garlic clove, and add into a medium sized bowl with your sweet potato.
Add olive oil and spices. Stir to coat the sweet potato in all the goodness of the spices. Using a large cookie sheet spread the sweet potato and onion mixture into one even layer. The bright colors and smell are energizing!
Bake sweet potato mix for 30 minutes, tossing about halfway through. If your kale is not already stemmed and chopped do that while the potatoes are baking. Place into the same bowl, I mean, there is no need to dirty another one! Squeeze half a lime onto the kale and roughly mix it. When you “bruise” the kale by stirring it and adding the acidity of the lime juice really what you are doing is tenderizing it. Kale can be a little chalky and this process helps to make it…well make my husband eat it without complaint 😉
Skootch the potato to one side of the cookie sheet and add the kale. Turn down your oven to 375 F. We are not looking to make kale chips here, but to wilt them down so they are soft, easy to chew, hug the sweet potatoes juuuuust right. Cook for about 5-10 minutes. If your kale starts to look crispy, then mix it with the potato and pop it back in the oven for a few more minutes.
You can grab a fork and go to town, serve it along side your favorite protein OR (!) you can smother a piece of naan with hummus, top with the curried sweet potatoes and kale, then garnish with a lime wedge + diced dried apricots + few sprinkles of feta.
So go get your curry on and please please share with me your experience! If you post to social media don’t forget to #whencarrotmetsalad