Geneviève O’Gleman’s Slow-Cooked Sweet Potato Curry

Preparation time 20 minutes

Total time: 6 hours 20 minutes

Ingredients

675 g (1 ½ lb.) of boneless turkey breast (approx. 1 breast)
2 sweet potatoes
1 onion
2 cloves garlic
1 piece of about 2.5 cm (1 in.) of fresh ginger
1 can (398 mL) of coconut milk
1 can (156 mL) of tomato paste
30 mL (2 tbsp.) of curry paste (mild or spicy)
30 mL (2 tbsp.) of curry powder
5 mL (1 tsp.) of salt
To taste, pepper
1 lime
125 mL (½ cup) of fresh cilantro

Directions

Directions

1. Cut turkey into cubes. Peel and cube sweet potatoes to obtain approx. 1 L (4 cups). Chop onions and garlic. Finely slice ginger, without peeling.
2. In the slow cooker pot, mix coconut milk, tomato paste, curry paste, curry powder and salt.
3. Add turkey and vegetables. Pepper generously. Mix well.
4. Cover and cook for 6 hours on low heat.
5. Cut lime into wedges.
6. Divide curry into 6 bowls, garnish with cilantro leaves and lime wedge. Serve with naan bread and tomato raita, if desired.

Chef’s Secret:

To cook tomato raita: dice 1 tomato and finely chop 60 mL (¼ cup) cilantro. Add 250 mL (1 cup) plain yogurt and 2.5 mL (½ tsp.) cumin. Mix well. Season generously with pepper and add a pinch of salt. Serve with sweet potato curry.

This recipe is courtesy of Geneviève O’Gleman, nutritionist and host of Savourer on ICI Radio-Canada Télé.

Photo credit: Maude Chauvin

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