This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Having curry for breakfast is a thing of beauty." -Romesh Ranganathan
The balance between the sweetness of the sweet potato, the spices, rich olive oil, onion, and celery is deceptively simple. This dish makes a great accompaniment to almost any main course.
Servings: 2 | Serving size: about 1 1/2 cups
Cooking time: 30 minutes (does not include chilling time)
This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.
|12 ounces||sweet potato (peeled and cut into 1/4 inch dice)|
|2 quarts||ice water|
|1 medium||rib celery (diced)|
|1 large||green onion (thinly sliced crosswise)|
|1 Tbsp.||extra virgin olive oil|
|1/4 tsp.||curry powder|
|1/2 tsp.||ground coriander|
|1/2 tsp.||garam masala|
Place 2 quarts water in a large saucepan over high heat.
When the water begins to boil, add the diced sweet potato and reduce the heat to medium.
Simmer for 10 to 12 minutes until the sweet potato is only slightly soft.
Drain the hot water and add the cooked sweet potato to the ice water.
After about 10 minutes, drain the ice water and place the sweet potato in a small mixing bowl.
Add the celery, green onion, lime juice, olive oil, curry powder, coriander, garam masala, and salt.
Fold together gently and chill well.
Note that this can be served chilled or gently reheated in a microwave for 90 to 120 seconds and served warm.
Serving size = about 1 1/2 cup
Servings = 2
Amount Per Serving
|Calories 220||Calories from Fat 63|
|% Daily Value|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 38g||14%|
|Dietary Fiber 6g||23%|
|Vitamin A 135%||Vitamin C 13%|
|Calcium 6%||Iron 8%|
|Vitamin K 40mcg||Potassium 700mg|