All Simple Vegetable Recipes

Simple Curried Sweet Potatoes and Rutabaga Cooking Recipes

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

  1. 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 minutes.

  2. 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.

  3. Variation:
    Add 1 large Russet potato, peeled and cut into 1 inch cubes, to the sweet potato and rutabaga in the wok or pan.

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