Wholefood Recipes by Holly Davis
Sweet Potato and Sweet Corn Coconut Curry
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This nourishing curry comes to life with the addition of freshly cooked beans, wedges of lime, coriander, and slices of crisp tempeh.
Sweet Potato and Sweet Corn Coconut Curry
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This nourishing curry comes to life with the addition of freshly cooked beans, wedges of lime, coriander, and slices of crisp tempeh.
Servings Prep Time Cook Time
5 20minutes 1hour
Servings Prep Time
5 20minutes
Cook Time
1hour
Ingredients
Servings:
Ingredients
Servings:
Instructions
  1. Heat the coconut oil in a warmed frying pan.
  2. Fry the tempeh until it is crisp and golden brown on both sides. Place on absorbent paper and set aside.
  3. Heat a deep pan with the second amount of coconut oil.
  4. Sauté the onion crescents until golden brown.
  5. Add the palm sugar, sweet potato, sweet corn and the curry spice.
  6. Continue to turn and cook a further 2 minutes.
  7. Pour the tamarind in, then the coconut milk, salt or fish sauce and the kaffir lime leaves.
  8. Simmer gently, covered, for 30–40 minutes. The curry is cooked when the sweet potato has softened and broken down to thicken the mix.
  9. Stir in the lime juice, to taste.
  10. Blanch the green beans and drain well.
  11. Serve the curry topped with the freshly cooked beans, wedges of lime, coriander, and slices of crisp tempeh.

Sources:

  • Image credits to © Holly Davis
Holly Davis

Holly Davis

Holly weaves together the colours, tastes and textures of carefully chosen ingredients to create food that nourishes the body and soul. For thirteen years Holly delighted the dedicated customers of the respected Sydney Iku Wholefood restaurants with her inspiring blend of traditional Asian and European flavours. She is author of the best-selling book on wholefood cooking Nourish and lives at Whale Beach on Sydney’s northern beaches. Through her business Food by Holly Davis she caters, contributes regularly to magazines and conducts cooking classes all over Australia which are a celebration of her knowledge of and passion for delicious food. We’re excited she’s joined the Liveability team and we always look forward with anticipations to her recipes every month.

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