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
624
31% daily value
4 servings
                                       
                                            high-​fiber, dairy-​free, gluten-​free
     

Fat

55% 35

Saturated

99% 20

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 4

Carbs

25% 75

Carbs (net)

- 61

Fiber

56% 14

Sugars

- 19

Sugars, added

- 0

Protein

21% 10

Cholesterol

- 0

Sodium

50% 1188

Calcium

24% 236

Magnesium

45% 180

Potassium

53% 1849

Iron

43% 8

Zinc

15% 2

Phosphorus

46% 321

Vitamin A

210% 1892

Vitamin C

149% 89

Thiamin (B1)

23% 0

Riboflavin (B2)

18% 0

Niacin (B3)

17% 3

Vitamin B6

55% 1

Folate equivalent (total)

46% 184

Folate (food)

- 184

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

- 0

Vitamin E

29% 6

Vitamin K

376% 301
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