curried sweet potato bowl

Allo! What beautiful weather out today! Ontario reached record breaking temperatures yesterday.. something like 34.8C I believe. And unfortunately it felt the same inside as outside… yah, no air conditioning.

Anywho, the other day I was taking inventory of my spice rack. Oh how I love my spice rack, and realized that I had yet to even open the jar or curry that came with it. I’ll admit, neither Eric or I have ever had curry. The very colour of it is enough to make me cringe. Sad I know right. Apparently there is a whole world I’m missing out on.

You’re supposed to do something every day that scares you right? Or at least that’s what I’ve read. So, I decided to make a curried dish. Yah, I did it. I opened up that jar of curry and poured it on. Did I like it? Well I can’t say that I will be running back for more. Neither will E. But I can officially say I’ve tried curry. So there!


  • 1 T coconut oil (or butter, or other oil)
  • 1 cup sweet potato, peeled and diced
  • 1/2 cup red pepper, diced
  • 1/4 cup of onions, diced (I used white and green onions)
  • 2 t. curry powder
  • 1/4 t. sea salt
  • 1 egg
  • 2 t. almond flour (or other flour)
  • 1/2 cup canned coconut milk (or yogurt)


  1. Preheat oven to 350F.
  2. Semi cook the sweet potatoes in a pot of boiling water. Cook until cooked “al dente”.
  3. Meanwhile, melt coconut oil in a skillet over medium heat. Add in drained sweet potatoes, red pepper and onions.
  4. Cover and cook for 5-6 minutes, stirring occasionally until sweet potatoes are fully cooked. Stir in curry powder and salt. Remove from heat, and allow to cool slightly.
  5. Meanwhile, beat egg and flour together until smooth. Add in coconut milk (or yogurt). Stir in the cooled sweet potato mixture.
  6. Place in a oven safe dish (or in a tortilla bowl like I did) and bake for 12 to 15 minutes. 

And there you have it. Sweet potato curry bowls. These would make super delicious appetizers if you served them in mini wonton wrappers!


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