Area Attractions

Area Recreation

Hedden Family Recipes

Sweet Potato Curry with Green Beans and Coconut Milk

Adapted from a Taste of Home recipe

Ingredients:

2 tablespoons olive oil
4 celery ribs (including tops), chopped
2 medium onions, chopped
2 large sweet potatoes (about 1½ pounds), cut into 1-inch cubes
3 garlic cloves, minced
2½ teaspoons curry powder
1 teaspoons chili powder
¾ teaspoon ground cumin
1 teaspoon coriander powder
¾ teaspoon garam masala
½ teaspoon salt
⅛ teaspoon crushed red pepper flakes (optional)
1 can (13.66 ounces) light coconut milk
1 cup vegetable broth
2 cups cut fresh green beans or other fresh or frozen vegetables
1 can (15 ounces) chickpeas or garbanzo beans, drained

Directions:

Put on rice.
In a 6-quart stockpot, heat oil over medium-high heat; sauté celery and onions until tender, 3-5 minutes. Stir in sweet potatoes, garlic, seasonings, coconut milk, and broth, and bring to a boil. Reduce heat; simmer, uncovered, just until potatoes are tender, 15-20 minutes, stirring occasionally.
Stir in green beans and garbanzo beans; cook, uncovered, until green beans are tender, about 5 minutes, stirring occasionally.
Serve with rice.