May 27, 2013 15 Comments
This delectable green curry features an unexpected – but very welcome – addition. Shiitake mushrooms!
Macadamia and Sweet Potato Curry has been a much-loved recipe in our home for over a decade.
My aunty, Hazel, discovered the original recipe and passed it on to Mat and I, back in our child-free days. The recipe, by Belinda Jeffery, had been published on the web site of our local ABC radio station (but has since been removed).
The original recipe contained fish sauce. With a couple of amendments and a few enhancements, we transformed it into a spectacular vegan recipe. These days, Mat and I eat a much milder version of this curry to accommodate our children’s palates.
However, milder does not equate to plainer. This curry is delightfully tasty, with delicious hints of lime and lemongrass. The roasted macadamia nuts add an appealing flavour and texture. The baked sweet potatoes add…surprise, surprise…a delicate sweetness.
A homemade green curry paste complements this dish, beautifully.
Quantity – 4 serves
1/2 Tbsp coconut oil
600g (21oz) orange sweet potato
2 Tbsp green curry paste (store-bought or homemade)
400ml (14 fl oz) coconut cream
2 sticks lemongrass, crushed to release the fragrance
4 kaffir lime leaves, crushed to release the fragrance
100g (3oz) raw macadamia nuts, halved
1/2 cup dried shiitake mushrooms
1/2 Tbsp brown sugar
1 Tbsp fresh lime juice
Coriander leaves for garnish
1/2 Tbsp olive oil
1. Peel the sweet potato, and chop into large cubes. Spread the sweet potato on a baking tray and drizzle with olive oil. Bake for 25-30 minutes. Remove sweet potato from the oven. Set aside.
2. While the sweet potato is baking, spread macadamia nuts on a baking tray and roast in the oven for about 5 minutes. Do not over-cook. The nuts can go from golden to burnt in a very short space of time!
2. While the sweet potato is baking, soak the shiitake mushrooms in 2 cups of hot water for about 20 minutes. Retain 1/4 cup of soak water. De-stem and slice the mushrooms. Set aside.
3. Heat coconut oil in a large saucepan, and add curry paste. Stir over a low heat for 2-3 minutes.
4. Add coconut milk, lemongrass, kaffir lime leaves, mushroom water, and mushrooms. Stir. Increase to medium heat, and bring to the boil.
5. Add sugar and lime juice. Mix well. Reduce heat and simmer, uncovered, for a few minutes to allow the sauce to thicken.
6. Add sweet potato and macadamia nuts, and cook for 1-2 minutes. Remove the lemongrass and kaffir lime leaves.
7. Sprinkle with coriander leaves and serve with jasmine rice.
What do the tiny vegans think of this recipe?
There haven’t been any requests from 4 year old tiny vegan to name this dish after him. Despite this, the recipe is a ‘hit’ with all of the tiny vegans.
My 6 year old son, the Least Adventurous Eater, eats this meal happily but avoids the shiitake mushrooms. He is not a fan of mushrooms. That is not a problem because the rest of us adore shiitake mushrooms, and are happy to eat his share too.
Each Monday, I feature a delicious vegan recipe that is enjoyed by my own family – I hope your family enjoys it too.