+GF +SF
To rice the sweet potatoes, you’ll start with either the shredding blade on your food processor or a spiralizer. Next, pulse the potatoes in your food processor. You could also use carrots or butternut squash in place of the sweet potatoes if that’s what you have around. —KH
MAKES 1 SERVING, BUT CAN BE EASILY DOUBLED OR QUADRUPLED
1 medium sweet potato
2 cups (365 g) frozen Asian stir-fry vegetable mix (or a mix of fresh)
Oil or broth, for frying
1 tsp grated ginger
¼–½ cup (60–120 ml) light coconut milk
½–1 tsp (2–5 g) Thai red curry paste, to taste
Salt, to taste (optional)
Peel the sweet potato and either use a spiralizer or shredding blade in your food processor to break it down into long, thin strips/shreds.
Now add the strips/shreds to your food processor with the normal S-blade and pulse until the sweet potato resembles rice. (Note that if you are doubling or tripling the recipe, you may have to prepare the sweet potatoes in batches.) Set the sweet potato “rice” aside.
I separate the frozen mixed veggies, putting the onions, peppers, celery and mushrooms in one pile to sauté first. Then I put the broccoli in another and the green beans and snap peas in another. This ensures that none of the veggies gets overcooked, but you can live on the edge and throw them all in at the same time if you prefer.
Add either a little oil or some broth to the pan, and sauté the onion until it softens, about 3 to 4 minutes. Then add the sweet potato rice, ginger and medium cooking veggies like broccoli, ¼ cup (60 ml) of the coconut milk and the red curry paste.
Cook for about 5 minutes. Then add the rest of the vegetables and the remaining ¼ cup (60 ml) coconut milk (or water or broth) if needed so the mixture doesn’t stick. Cook until all the veggies are heated through, about 5 more minutes. Season with salt.
Note: This recipe is for one serving, but you can quadruple it and serve it to your whole family. You can use half coconut milk and half water or broth if you want to lower the calories.