Sweet Potato and Tamarind Curry with Basil and Lime
The recipe Sweet Potato and Tamarind Curry with Basil and Lime could satisfy your Indian craving in around 1 hour. This recipe makes 4 servings with 580 calories, 8g of protein, and 36g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. A mixture of garlic cloves, tamarind concentrate, coconut milk, and a handful of other ingredients are all it takes to make this recipe so scrumptious.
Instructions
1
Combine the jalapeños, ginger, shallots, garlic, and salt in a blender and puree until smooth. You may need to add a couple tablespoons of water to help it blend.
Ingredients you will need
Shallot
Garlic
Ginger
Water
Salt
Equipment you will use
Blender
2
For the curry: Trim the ends from the lemongrass, and remove the tough outer stalks. Finely chop the stalks and set aside.
Ingredients you will need
Lemon Grass
Curry Powder
3
Pour the canola oil into a large pot set over medium heat. When hot, add the curry paste. Stir constantly with a wooden spoon, and cook until most of the liquid has evaporated.
Ingredients you will need
Curry Paste
Canola Oil
Equipment you will use
Wooden Spoon
Pot
4
Pour in 1/4 cup of the coconut milk and stir well. Reduce the heat to medium-low, and cook until the fat starts to separate from the coconut milk, about five minutes.
Ingredients you will need
Coconut Milk
5
Add the sweet potatoes, fish sauce, lemongrass, tamarind paste, and the remaining 1 1/2 cups of coconut milk. Stir well.
Ingredients you will need
Sweet Potato
Tamarind Paste
Coconut Milk
Fish Sauce
Lemon Grass
6
Add just enough water to barely cover the sweet potatoes. Turn heat to medium-high and bring to a simmer, and then reduce the heat to maintain a slow simmer with the pot uncovered. Cook for 15 minutes, and then add the escarole. Continue simmering until the sweet potatoes are tender, about 10 more minutes. Season curry to taste with salt.
Ingredients you will need
Sweet Potato
Escarole
Curry Powder
Water
Salt
Equipment you will use
Pot
7
Serve the curry in bowls, and garnish with basil, sliced red chiles, and lime wedges.
Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose
Indian can be paired with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Cadre Band of Stones Gruner Veltliner. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 22 dollars per bottle.