Tempered Curry Ginger Sweet Potatoes
Hearty, filling, and packed with the flavors of her mother’s kitchen — onion, ginger, and chile flakes — these are Sam Fore's cold-weather go-to.
Hearty, filling, and packed with the flavors of her mother’s kitchen — onion, ginger, and chile flakes — these are Sam Fore's cold-weather go-to.
Ingredients
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2 1/2 cups water, divided
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2 pounds sweet potatoes
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1 1/2 teaspoons kosher salt, divided
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1/4 cup coconut oil
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1 teaspoon black mustard seeds
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1 red onion, thinly sliced
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1 sprig curry (about 8 small leaves)
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2 cinnamon sticks
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2 (6-inch) pieces pandan leaf, tied in a knot
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2 teaspoons minced peeled fresh ginger
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1 banana pepper, thinly sliced into rings and seeded
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1 teaspoon ground turmeric
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1 teaspoon crushed red pepper
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Lime wedges, for garnish
Method
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Pour 2 cups water into a Dutch oven; add steamer basket. Add sweet potatoes to steamer basket. Cover and bring to a boil over medium-high. Steam potatoes until tender, about 30 minutes. Remove sweet potatoes from pot; rinse under cold water until cool enough to handle. Slice to remove small ends of potatoes; peel potatoes. Cut potatoes into roughly 1- to 1 1/2-inch rounds. Place sweet potato slices on a platter, and sprinkle with 1/2 teaspoon salt.
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While sweet potatoes steam, heat coconut oil in a large skillet over medium-high. Add mustard seeds; once they begin to sputter, reduce heat to medium, and add onion, curry leaves, cinnamon sticks, pandan, and ginger. Cook, stirring often, 5 minutes. Add banana pepper; toss until slightly softened, 3 to 5 minutes. Add turmeric, red pepper, remaining 1 teaspoon salt, and remaining 1/2 cup water. Stir well until slightly thickened, about 1 minute. Pour onion mixture over sweet potatoes; squeeze lime wedges over potatoes, if desired.
