Hearty Sweet Potato and Sorghum Curry

Indulge in the heartwarming flavors of our Hearty Sweet Potato and Sorghum Curry, a delightful blend of sweet potatoes, sorghum, and aromatic spices that create a truly satisfying and comforting dish. This curry is perfect as a stand-alone meal but can also be paired with leafy greens for an extra burst of nutrition and taste.

YIELD: 4 to 6 servings

INGREDIENTS:

• 1 cup (160 g) dry sorghum, soaked overnight, rinsed and drained
• 1 1/4 cups (200 g) chopped yellow onion
• 21 ounces (595 g) chopped sweet potato (bite-size pieces, about 4 medium potatoes)
• 4 cloves garlic, minced
• 2 tablespoons (30 ml) fresh lime juice
• 1 tablespoon (6 g) mild or medium curry powder
• 1 tablespoon (8 g) Broth Powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dry harissa blend or paste, more to taste
• 1/2 teaspoon fine sea salt, to taste
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• 1 can (14 ounces, or 414 ml) full-fat coconut milk
• Fresh cilantro leaves, for garnish

INSTRUCTIONS:

1. Place the soaked sorghum in a large pot, and cover with about 2 to 3 inches (5 to 7.5 cm) of water or vegetable broth. Bring to a boil, and cook until thoroughly tender (sorghum should not remain chewy like kamut or wheat berries), about 1 hour. Drain, and set aside.
2. In the meantime, cook the sweet potatoes: In a large skillet, place the onion, sweet potato, garlic, lime juice, curry powder, broth powder, coriander, harissa, salt, ginger, and cumin. Cook on medium heat until the onion and sweet potato soften slightly, about 8 minutes. Stir occasionally. If the potatoes stick to the skillet, add water, 1 tablespoon (15 ml) at a time.
3. Add the coconut milk, bring to a gentle boil, lower the heat, and cover with a lid. Simmer until the sweet potatoes are fork tender, about 25 minutes. Cooking time depends on the size of the potato pieces, so check and stir occasionally.
4. Adjust seasoning, if needed, adding extra harissa if you like spice.
5. Serve on a portion of sorghum, topped with cilantro, and alongside greens.

RECIPE NOTE:

• Can’t or won’t use sorghum? It can be replaced with brown rice, wheat berries, kamut, or pretty much any grain you fancy. If you need the dish to be gluten-free, be mindful of the substitute you choose. Remember to adjust the cooking method and time accordingly.
• For a lower-fat version, use 1 cup (235 ml) full-fat coconut milk and 3/4 cup (180 ml) water instead of the full can.

Enjoy the rich and comforting flavors of our Hearty Sweet Potato and Sorghum Curry, a wholesome and nourishing meal that will leave you feeling satisfied and content. The combination of sweet potatoes, sorghum, and aromatic spices creates a delightful culinary experience that will surely become a favorite in your household. Whether served as a standalone dish or accompanied by leafy greens, this curry is a perfect addition to your weekly menu. Embrace the warmth and goodness of this curry and treat yourself to a nourishing and delicious meal.