Sweet Potato and Tamarind Curry with Basil and Lime Recipe

Sweet Potato and Tamarind Curry with Basil and Lime Recipe
17 Ingredients
  • For the Curry Paste
  • 4 jalapeño chiles, stemmed
  • 2-inch piece fresh ginger, peeled and chopped
  • 3 large shallots, chopped
  • 6 garlic cloves, peeled
  • 1/2 teaspoon salt
  • For the Curry
  • 2 lemongrass stalks
  • 1/4 cup canola oil
  • 1 3/4 cups coconut milk, divided
  • 2 pounds sweet potatoes (about two), peeled, cut into 1-inch pieces
  • 2 tablespoons Asian fish sauce
  • 2 tablespoons tamarind concentrate
  • 6 leaves escarole or curly endive, cut into thin shreds
  • 1 lime, cut into wedges
  • 1/2 cup fresh Thai basil leaves or regular basil leaves
  • 2 fresh red chiles, stemmed and thinly sliced
Nutrition
416
21% daily value
6 servings
                                       
                                            high-​fiber, dairy-​free, gluten-​free
     

Fat

36% 24

Saturated

66% 13

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 3

Carbs

17% 50

Carbs (net)

- 41

Fiber

37% 9

Sugars

- 13

Sugars, added

- 0

Protein

14% 7

Cholesterol

- 0

Sodium

33% 792

Calcium

16% 157

Magnesium

29% 120

Potassium

26% 1233

Iron

29% 5

Zinc

14% 2

Phosphorus

31% 214

Vitamin A

140% 1262

Vitamin C

66% 59

Thiamin (B1)

19% 0

Riboflavin (B2)

16% 0

Niacin (B3)

14% 2

Vitamin B6

56% 1

Folate equivalent (total)

31% 122

Folate (food)

- 122

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

- 0

Vitamin E

26% 4

Vitamin K

167% 200
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