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Gluten-Free Vegan Sweet Potato Coconut Curry Savory Tart or Rice Dish Recipe
Posted By yum On September 24, 2009 @ 3:48 pm In Dairy Free, Egg Free, Indian, JM friendly, Soy Free, Sweet Potato, coconut | 5 Comments
There’s nothing I love more than sweet potatoes, a coconut curry and a savory pastry. Somehow the other day it occurred to me to combine these elements for a gluten-free and potentially vegan savory treat. I was very happy with this dish, and hope you enjoy it as well. I experimented with several different versions, putting the curry in an enclosed pastry, a pastry shell, and on rice. The pastry shell takes this dish over the edge from a weekday-ready yummy
curry into something that’s perfect for entertaining or a special weekend night, but honestly the curry tastes just as good spooned over rice. Unless you have a really easy to work with pastry recipe (like chebe) I don’t recommend it in an enclosed pastry, but the savory tarts were charming, not very difficult, and tasty too! I look forward to hearing about your experiments with this recipe in the comments. :)
Almond Butter Coconut Sweet Potato Curry Vegan Baked Samosa Recipe
Sweet Potato Almond Coconut Curry
1 sweet potato, cubed into bite-sized pieces
1/4 onion, chopped
3 garlic cloves
smoked paprika or chipotle pepper or chili powder
2 tsp. olive oil
generous sprinkling of garam masala- 1/4 tsp or more (blend yourself or purchase from Penzey’s Spices)
1/2 small lime, cut into small wedges
Optional: fresh julienned cilantro to add to dish at end or to layer on pastry or rice
Favorite gluten-free pastry OR the following pastry mix OR serve on rice
Preheat oven to 375F. Throw sweet potato, onion, and garlic on a baking sheet and drizzle with a little olive oil and sprinkle with “red” spice of choice. Bake for about 20 minutes and then turn sweet potatoes and bake another 20 minutes.
Whisk sauce ingredients together in a small bowl.
Meanwhile heat nonstick frypan or cast iron skillet on medium and add your oil. When it is warm, add your diced onion and mushrooms. As mushrooms release their liquid and become soft, add your greens and pour the almond butter coconut sauce into the pan on top of them. Combine ingredients thoroughly and season with garam masala, salt, and more of your chosen “red” spice. Let sauce thicken and then take off burner.
Add lime wedges for garnish and flavor. If you will be using in a pastry, add the juice and remove the wedges. You can fold in fresh cilantro and/or sprinkle it on rice or pastry if you will be serving the curry accordingly.
To make pastry (optional) combine pastry ingredients, form into 2 balls and chill for 30 minutes in the refrigerator. Preheat oven to 375F. Place one ball in a large, gallon, freezer quality ziploc bag and roll it out inside the bag to your preferred thickness. If there is too much pastry for the bag, take some out and roll it later. Cut the edges of the bag when it has been rolled out and use it in mini tart pans, to line muffin tins, or even for a shaped pastry although I found it prone to cracking and not well suited for this application. I recommend using it for mini savory pie crusts.
Once you have lined your tart pans with dough, sprinkle them with freshly chopped cilantro and drizzle a little olive oil on them. Then you can fill the crust with your sweet potato curry and bake until golden brown. (Start checking at 15 minutes.)
*For an example of a brown rice flour GF mix, Rebecca Reilly’s GF flour mix uses 2 cups brown rice flour, 2/3 cup potato starch, and 1/3 cup tapioca starch mixed together.
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