Curried Sweet Potatoes and Rutabaga
If you should have any goat to roast, this would be a marvelous
accompaniment. Lacking goat, a roast leg of lamb or lamb shoulder will
go along very well, too.
Makes 6 to 8 servings
3 tablespoons mild vegetable oil, preferably peanut
1 medium size onion, cut into ╝ inch dice
2 large sweet potatoes, peeled and cut into 1 inch cube
1 medium size rutabaga, peeled, cut into 1 inch cubes
1 medium size clove garlic, minced
1 tablespoon hot curry powder, or more to taste
1 cup well-flavored chicken stock
Salt and freshly ground black pepper to taste
1/2 cup plain yogurt
2 tablespoons chopped fresh cilantro
Heat the oil over high heat in a large wok or slope-sided sautÚ pan.
Add the onion and cook, tossing, 2 minutes. Add the sweet potato and
rutabaga. Cook, tossing until the vegetables begin to brown, 3 to 4
minutes. Add the garlic and sprinkle in the curry powder. Cook,
tossing, to release the aroma of the curry powder about 30 seconds.
Stir in the stock. Reduce the heat and simmer over low heat until the
vegetables are tender and the liquid is almost evaporated, about 15
Season well with salt and pepper. Remove the pan from the heat. Stir in
the yogurt and cilantro. Serve this simple curried sweet potatoes and
rutabaga cooking recipes immediately, very hot.
Add 1 large Russet potato, peeled and cut into 1 inch cubes, to the
sweet potato and rutabaga in the wok or pan.