Sweet Potato Vegetable Curry Rice
Sweet Potato Vegetable Curry Rice
Making Delicious Vegetable Curry Rice with Plenty of Sweet Potatoes and Onions
Sweet potatoes are delicious even when steamed, but adding them to curry brings out a delightful sweetness, making for a hearty and flavorful rice dish. I’ll show you how to make a vegetable curry with a generous amount of onions for a sweet and savory taste.
Ingredients- Curry powder 100g
- Sweet potatoes 2 (medium-sized)
- Potatoes 2 (medium-sized)
- Onions 2 (medium-sized)
- Carrot 1 (medium-sized)
- Butter 1-2 Tbsp
- Water about 600-700ml (enough to cover the vegetables)
Cooking Instructions
Step 1
This recipe creates a pure vegetable curry without meat, characterized by its light and clean flavor. If you enjoy meat, feel free to add your favorite type, such as pork or chicken, and sauté it along with the vegetables for a richer taste. Adding meat is recommended for children or those who are picky about vegetables.
Step 2
First, peel the sweet potatoes that will add sweetness to the curry. Then, dice all the main ingredients – sweet potatoes, potatoes, carrots, and onions – into approximately 1.5 cm cubes. Ensuring the vegetables are cut to a uniform size helps them cook evenly.
Step 3
Prepare a deep pot or a wide frying pan. Add the diced potatoes and onions, and generously melt in the butter. While olive oil works, butter adds a delightful nuttiness and depth of flavor to the ingredients. Sauté over medium heat, being careful not to burn.
Step 4
Once the onions become translucent and release a sweet aroma, add the diced carrots and sweet potatoes and continue to stir-fry. Onions, when cooked in curry, contribute a unique sweetness and umami that enhances the overall flavor of the curry rice. Sauté thoroughly to bring out the vegetables’ natural sweetness.
Step 5
After the vegetables have been sautéed and have a bit of color, pour in the water. Add enough water to cover all the vegetables and bring it to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and simmer until the vegetables are tender.
Step 6
The best way to check if the vegetables are cooked is by piercing a potato with a chopstick. If the chopstick goes in easily and smoothly, all the vegetables are perfectly tender. You’re almost there!
Step 7
When the vegetables are fully cooked, add the 100g of curry powder. Stir continuously to dissolve the powder evenly and prevent lumps. Modern curry powders dissolve very easily, even in cold water, making curry preparation much simpler. Mix until smooth.
Step 8
After adding the curry powder, continue to simmer over medium-low heat, stirring occasionally, until the curry thickens to your desired consistency. This usually takes about 2-3 minutes. If the curry is too thin, add a little more curry powder. If it’s too thick, add water a tablespoon at a time until it reaches your preferred consistency. Your delicious curry rice is ready!
