Sweet Potato and Bell Pepper Curry
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Sweet Potato and Bell Pepper Curry
Category
Potatoes, Pastas and Grains
Prep Time
8 minutes
Cook Time
25 minutes

Ingredients
Ingredients
- 2 tablespoons Fustini's Ginger Crush olive oil, divided
- 2 garlic cloves, finely chopped
- 1 cup basmati rice
- 1 cup water, divided
- Kosher salt & freshly ground black pepper
- 1 sweet potato, chopped into 1/2" pieces
- 1 red bell pepper
- 1 scallion, sliced thin
- 1 tablespoon tomato paste
- 1 teaspoon curry powder
- 1/2 teaspoon paprika
- 1 Roma tomato, diced
- 3/4 cup coconut milk
- 2 tablespoons sour cream
- 1 tablespoon butter
Directions
- Heat 1 tablespoon of olive oil in a small pot over medium-high heat. Add half the garlic, cook until fragrant, 30 seconds. Stir in rice, ¾, cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
- While the rice cooks heat the remaining olive oil in a large pan over medium-high heat. Add sweet potato, bell pepper, scallion whites, and a pinch of salt. Cook, stirring occasionally, until browned and softened for 4-5 minutes. Add tomato paste, curry powder, paprika, and remaining garlic. Cook, stirring frequently, until fragrant, 1 minute.
- Stir in diced tomato, coconut milk, ¼, cup water, and salt to taste Bring to a simmer, then cover and reduce heat to medium. Cook, stirring occasionally, until thickened, 12-15 minutes. Stir in sour cream and butter until melted and combined. (If the curry is too thick, add another splash of water.) Taste and season generously with salt and pepper.
Recipe Note
Substitute Garlic olive oil. Adapted from everyplate.com