Sweet Potato Coconut Red Curry

Name: Sweet Potato Coconut Red Curry
Ingredients: 1 lb sweet potatoes, cut into wedges; 2-3 Tbsp. coconut oil; pinch of salt; pinch of red pepper flakes (optional - use less or more pending level of heat of curry paste); 1 Tbsp. coconut oil; 1/2 onion, diced; 1 Tbsp. ginger, grated; 2 Tbsp. red curry paste; 15 oz can of diced tomatoes; 13 1/2 oz can of coconut milk; 1 cup dry Jasmine rice OR 1, 12 oz package frozen riced cauliflower; 1 tsp. coconut oil; 1 tsp. salt; ¼ cup fresh basil, chopped

www.silveradovineyards.com

Serve this Sweet Potato Coconut Red Curry at your next dinner party. Deliciously creamy with the right amount of spice. Get the recipe from Silverado Vineyards.

View full recipe on www.silveradovineyards.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.silveradovineyards.com.

Share this recipe:

Ingredients

1 lb sweet potatoes, cut into wedges
2-3 Tbsp. coconut oil
pinch of salt
pinch of red pepper flakes (optional - use less or more pending level of heat of curry paste)
1 Tbsp. coconut oil
1/2 onion, diced
1 Tbsp. ginger, grated
2 Tbsp. red curry paste
15 oz can of diced tomatoes
13 1/2 oz can of coconut milk
1 cup dry Jasmine rice OR 1, 12 oz package frozen riced cauliflower
1 tsp. coconut oil
1 tsp. salt
¼ cup fresh basil, chopped