VEGETARIAN SWEET POTATO CURRY

 

Weeknight cooking can be stressful and overwhelming. Whether you’re shuttling kids from place to place, managing a demanding work schedule, or simply don’t have time to plan and prep a healthy meal, I know how crazy life can get.

Trust me, we’ve all been there – that night where it’s 7pm, there’s nothing on the table and calling for pizza is the only thing you have room for.

Today’s recipe is meant to help ease the burden of weeknight cooking, showing how simple (and fast) a healthy meal can be made.

Using the KitchenAid® Multi-Cooker, I’ll show you how to whip up a quick vegetarian curry which is made with a blend of creamy coconut milk, chopped tomatoes and is packed full of veggies. This healthy meal is satisfying and delicious, and is mostly hands-off cooking, so you can sit back and relax while the Multi-Cooker does the work!

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What I love about using the Multi-Cooker, especially for preparing things like soups, stews and curries, is that you can do everything in one place. From the sautéing, to the boiling and then to the simmering, the Multi-Cooker handles it for you.

Plus, if you have more time, you can also use it as a slow cooker and let the soup just cook away slowly while you’re at work!

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For this recipe, the first thing I do is prep and chop the veggies. I make sure that everything is chopped fairly small since I’ll be cooking this rather quickly. I went with bite-sized pieces and it worked great.

In this recipe, I used a blend of sweet potatoes, zucchini, broccoli, eggplant and green beans, but you really can use whatever you have on hand. As long as you have the same measurements as the recipes calls for, the veggies can be interchanged.

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After you have the veggies chopped, turn the Multi-Cooker on and choose the “Saute” setting.

Once the machine has heated up, add your coconut oil, followed by the garlic and then the sweet potatoes.

Saute the sweet potatoes for a few minutes until they’re starting to brown.

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Next, pour in your tomatoes and coconut milk and stir to combine.

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Once the liquids are combined, add the rest of your veggies. Stir those into the mixture.

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Next add the ginger, soy sauce and pepper flakes (if using).

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Turn the Multi-Cooker to the “Boil” setting and bring the mixture to a boil. Cover and let boil for about 5 minutes.

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Turn the Multi-Cooker to “Simmer” and simmer for another 25-35 minutes until the sweet potatoes are tender. If the curry seems too thick, feel free to stir in a bit of water to thin it out.

If ready to serve immediately, remove the lid and spoon into bowls.

If you’re not quite ready to serve the curry, turn the Multi-Cooker to the “Keep Warm” setting and leave it covered until you’re ready to serve.

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I garnished mine with a hint of fresh cilantro, but it would also be delicious with basil.

Feel free to serve this over rice, quinoa or any other grain. It’s filling on its own, so I didn’t find the grain necessary, but it would be tasty either way!

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

 

Vegetarian Sweet Potato Curry

Makes 6-8 servings

INGREDIENTS
2 1/2 cups diced sweet potato, about 1 medium
2 1/2 cups diced eggplant, about 1 small
2 cups diced zucchini, about 1 medium
2 cups chopped green beans, 1-inch long
2 cups chopped broccoli florets
1 tablespoon coconut oil
2 large garlic cloves, minced
2 (14.5-ounce) cans diced tomatoes (I used fire roasted)
2 (13.5-ounce) cans full-fat coconut milk
2 tablespoons soy sauce (or wheat-free tamari)
1 tablespoon freshly grated ginger
1/2-1 teaspoon red pepper flakes (optional)
1/2-1 cup water (optional)
For serving: fresh herbs or grains (optional)

DIRECTIONS

Prep all vegetables, cutting into bite-sized pieces. Set aside.

Turn KitchenAid® Multi-Cooker on to the “Saute” setting. Once preheated, add coconut oil, garlic and sweet potatoes. Cook until sweet potatoes have started to brown, 2-3 minutes.

Pour in tomatoes and coconut milk and stir to combine.

Turn Multi-Cooker to the “Boil” setting and add the remaining veggies, followed by the soy sauce, ginger and pepper flakes. Cover and allow mixture to boil for 5 minutes.

Turn multi-cooker to the “Simmer” setting and simmer for another 25-35 minutes, until the potatoes are tender.

If the mixture is too thick, stir some water. If not, remove the lid of the Multi-Cooker and serve immediately.

Garnish with fresh herbs and eat with rice/quinoa if desired.

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