This all started out to be a bottle gourd curry. Well, beware of heaps of free bottle gourds piled on a table in someone’s front yard! What I thought was a marvelous treasure was destined for our Saturday night guests.
Company had already started the drive to our house. With knife in hand I started to “peel” the bottle gourd as I read somewhere that the peelings were inedible. Although, I also read a recipe for a pickled bottle gourd skin, so go figure. That knife all but bounced off the gourd, so I ended up slicing strips down the length of the gourd with great force – all fingers still accounted for! Then I sliced the flesh – first slice – mostly pith and seeds. End of idea. Plan B. Did I have a plan B? Not exactly, but I did have these nice Japanese sweet potatoes – hmmmm.
Sweet potatoes or yams (the argument really is indefinitive as to the exact differences) would be lovely in this dish. But if you strike it lucky and find Japanese sweet potatoes (which are extra sweet, creamy white), a real treat is in store. Our farm market carries many varieties of potatoes, Japanese sweet included. In addition, the ordinary beige quinoa would work here, but if you can locate red, again, your taste buds and eyes will thank you!
1 C red quinoa
2 C water (vegetable or chicken stock for added flavor)
Rinse quinoa thoroughly for 5 minutes and drain. Bring 2 C water to a boil in a small heavy saucepan, add quinoa and return to simmer. Reduce heat to low, cover, and cook until water is absorbed and quinoa sprouts tails (about 20 minutes). Turn off heat and keep covered while you prepare the curry.
Sweet Potato Curry with Quinoa
2 T ghee or butter
2 T olive oil
1/2 large onion, finely chopped
1 jalapeno, finely chopped
1/2 tsp black salt
1 tsp black mustard seed
1 1/2 tsp cumin
1 tsp coriander
1/2 tsp turmeric
2 Japanese sweet potatoes, peeled and cut into 1 inch cubes
1 tsp salt
1 C light coconut milk in 2 parts
1 C frozen baby peas, rinsed in a strainer with warm water until separated
1/4 C chopped fresh cilantro for garnish
Melt ghee with oil in large heavy sauté pan over medium high heat. Add onion, jalapeno and spices and stir until spices are fragrant and onion is golden. Add sweet potatoes and salt and stir to coat with oil and spices. When thoroughly coated, add 1/2 of coconut milk, stir, reduce heat to medium low and cover. Cook about 25 minutes until potatoes are becoming soft and liquid is absorbed. Add the rest of the coconut milk, stir again and cover for 5 more minutes. There should be a smooth sauce to give the mixture some moisture. Add peas, stir, remove from heat and cover. Make a bed of quinoa on a platter, top with curry in the middle and garnish with cilantro.
Note: black mustard seed and black salt are available in Indian or East Asian markets.
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