Silver and Gold Magazine Winter 2016 | Page 16

silvergoldmagazine.ca FOOD + recipes Sweet Potato Curry with Mussels • 3 Tbsp grapeseed oil • 1 cup onions, thinly sliced • 2 clove garlic, minced • 1 tsp smoked paprika • 1 tsp turmeric • 1 Tbsp garam masala • 1 pinch salt • 1 pinch pepper • 2 Tbsp tomato paste • 2 cup fresh tomatoes, chopped • 2 cups sweet potatoes, peeled & chopped • 1 cup plain yogurt • 2 cup vegetable broth • 2 lb mussels, cleaned and de-bearded Estimate 1 lb. per person as a meal, or 1/2 lb. as an appetizer 1. Place a large pot over medium-high heat and add the oil.When it is hot add the onions, garlic and spices and cook for about 3 minutes, stirring occasionally. 2. Add tomato paste and tomatoes and season with salt. Stir and simmer for 5 minutes and then add the sweet potatoes, yogurt and vegetable broth. Cover and continue to cook until the sweet potatoes are tender, about 20-25 minutes. Set aside and allow to cool slightly, then purée with immersion blender, leaving some chunks of sweet potato. 3. Add mussels and replace lid. Cook until the mussels have opened, about 5-8 minutes. Serve mussels with lots of the curry on a bed of rice, or a toasted roti for dipping. Sweet Potato Hash • 1 Tbsp. coconut oil • 1 tsp. ground cumin (optional) • 1 tsp. ground coriander (optional) • 1/2 tsp. chili flakes • 2 pinches sea salt • 2 medium red onions • 3 medium sweet pot atoes, chopped into 1/2” sized cubes • 3/4 cup vegetable broth • 4 eggs (or one per person - you may add more) • 1/2 cup cilantro, roughly chopped 1. In a large skillet, preferably cast-iron, melt the oil over medium heat. Add the spices and cook until fragrant, about 1 minute. 2.Add the onions and salt, stir to coat. Reduce heat to mediumlow and cook until onions are translucent, about 2 minutes. 3. Add the sweet potatoes and toss to mix with the onions and spices. Add broth, cover skillet with a lid and let cook undisturbed for 15 minutes, this will allow the sweet potatoes to steam. If the potatoes are not cooked through, put the lid back on and cook for another five minutes or so, adding more broth if necessary. If there is water in the pan remaining, simply remove the lid and allow it steam off. 16 4. Make a few divots in the hash and crack eggs into them. Put the lid back on and allow eggs to cook for about 3-5 minutes. 5. Just before eating, sprinkle the top with chopped cilantro and some extra chili flakes, salt to taste. Serve with avocado and lime wedges on the side. More articles, recipes & events online: www.silvergoldmagazine.ca