Vegan, Low Protein (PKU), Gluten Free and Dairy Free
Adapted from Donna Hay
Total Protein Count: 24 g Protein (without seed garnish)
12 Serves = 2 g Protein per serve
This weekend is Mother’s Day and as luck would have it, I’ve caught Charlotte’s cold. So as a way of nourishing myself and my family, I’ve made Roasted Sweet Potato Curry. The warmth and spice feel perfect on sore throats and is a nice alternative to the standard chicken soup.
If you follow my blog, you may have seen an earlier Sweet Potato Curry version. This is quite different as the sweet potato is divided in large halves or quarters and roasted in the oven as a complete curry. The result is much more soup like with gorgeous soft vegetables and can be eaten with a spoon. Perfect if you’re feeling under the weather or want to enjoy a seasonal Autumn dish with the family.
Garnish of seeds, nuts, mint and coriander give a lovely texture and freshness to the dish as well as creating a balance to the spice. If you are on a PKU diet, the seeds and nuts can always be omitted. It is a great vegetarian family meal that does not require meat to fill you up as the starch from the sweet potato leaves one satisfied.
Happy Mother’s Day to all the mothers and grandmothers out there! We hope you have the time to relax and put your feet up.
1/4 Cup / 75g red curry paste (2g P)
1 1/2 Cup / 400ml coconut milk (4g P)
1 Cup / 250ml vegetable stock
1 Tbsp. fish sauce (3g P)
2 Tbsp. coconut sugar
4 small (or 2 large / 800g) sweet potatoes, quartered (15g P)
2 large handfuls / 200g french beans
8 kaffir lime leaves
2 stalks lemongrass, bruised
1 Cup mint leaves
1 Cup coriander (cilantro) leaves
1/2 Cup / 75g cashews, toasted and roughly chopped (or mixed seeds & nuts)
lime wedges, to serve
Preheat oven to 200 degrees C / 400 F. Place the curry paste, coconut milk, stock, fish sauce and sugar in a large bowl and mix to combine.
Place the sweet potato, lime leaves and lemon grass in a large roasting dish and pour over the curry mixture. Cover with aluminum foil and cook for 450-45 minutes or until the sweet potato is tender. Remove the foil and cook for a further 15-20 minutes or until the curry sauce has reduced slightly.
Serve over your choice of rice or noodles. Top the curry with the mint, coriander, nuts and lime wedges to serve.
– Take care when calculating the protein per serve. As the sweet potato holds its shape well during roasting, it will be easier to measure them separately as you add to each bowl. Your ratio of beans to sweet potato can alter your overall protein count.
– Look for a curry paste that works well with coconut milk, Thai for example and select the heat or spice that your family will eat.