Monday, October 11, 2010

Curried Sweet Potato and Rice Stew (or soup)

Adapted from: Everybody Likes Sandwiches

1 T olive oil
2 carrots, diced
1 med onion, diced
2 stalks celery, diced
2 sweet potatoes (yellow fleshed) or yams (orange fleshed), diced
3/4 c rice (I used brown)
2 T curry paste (I used sweet curry powder)
pinch of salt & a good grind of black pepper
water or vegetable stock
1 t maple syrup (optional)

In a large pot, heat olive oil and add in carrots, onion and celery and saute until fragrant, about 3-5 minutes. Add in the yam, sweet potato, rice and curry paste and let everything get coated. Sprinkle with salt and pepper. Pour water or vegetable stock over everything so the liquid level is about 1-3 inches above the vegetables. Use less liquid if you want a stew, more liquid if you want soup. Turn down heat to a simmer, put on the pot lid and let it bubble away for 20-30 minutes. Does it need more liquid? Add it; otherwise it’s done when the vegetables are tender. Finish it off with a small glug of maple syrup, stirring it into the mixture before serving into bowls.

3 comments:

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Kelly said...

This sounds great! How many servings would you say it made?

Alissa said...

hrm. I don't know. I also didn't really measure anything, so I don't know how closely my amounts were to those listed here. But, I would say it made something in the neighborhood of 8 cups. I ate it all week and still have 2 containers in the fridge.