Sweet Potato and Bell Pepper Curry
Sweet Potato and Bell Pepper Curry
8 minutes
25 minutes
Potatoes, Pastas and Grains
Ingredients
- 2 tablespoons Fustini's Ginger Crush olive oil, divided
- 2 garlic cloves, finely chopped
- 1 cup basmati rice
- 1 cup water, divided
- Kosher salt & freshly ground black pepper
- 1 sweet potato, chopped into 1/2" pieces
- 1 red bell pepper
- 1 scallion, sliced thin
- 1 tablespoon tomato paste
- 1 teaspoon curry powder
- 1/2 teaspoon paprika
- 1 Roma tomato, diced
- 3/4 cup coconut milk
- 2 tablespoons sour cream
- 1 tablespoon butter
Directions
- Heat 1 tablespoon of olive oil in a small pot over medium-high heat. Add half the garlic, cook until fragrant, 30 seconds. Stir in rice, ¾, cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
- While the rice cooks heat the remaining olive oil in a large pan over medium-high heat. Add sweet potato, bell pepper, scallion whites, and a pinch of salt. Cook, stirring occasionally, until browned and softened for 4-5 minutes. Add tomato paste, curry powder, paprika, and remaining garlic. Cook, stirring frequently, until fragrant, 1 minute.
- Stir in diced tomato, coconut milk, ¼, cup water, and salt to taste Bring to a simmer, then cover and reduce heat to medium. Cook, stirring occasionally, until thickened, 12-15 minutes. Stir in sour cream and butter until melted and combined. (If the curry is too thick, add another splash of water.) Taste and season generously with salt and pepper.
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