Sweet Potato with Toasted Coconut

Ingredients

  • 2 tablespoons vegetable oil
  • ½ teaspoon brown mustard seeds
  • 1/8 teaspoon hot red pepper flakes
  • 10 fresh curry leaves (optional)
  • 3 medium sweet potatoes (1 ¾ pound total), peeled and cut into 1-inch pieces (about 5 cups)
  • 2 cups water, divided
  • ¼ teaspoon ground turmeric
  • + 7 more ingredients
    • 1/8 teaspoon cayenne pepper
    • Salt
    • ½ cup grated dried unsweetened coconut
    • ½ cup canned kidney beans, rinsed and drained
    • ½ teaspoon minced garlic
    • ½ teaspoon ground cumin
    • 1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact

1. Bring sweet potatoes and 1 1/2 cups water to a boil with turmeric, cayenne, and 1 teaspoon salt in a 3-quart saucepan, then simmer, covered, until tender, 8 to 10 minutes. 2. Meanwhile, toast coconut in a small heavy skillet over medium heat, stirring constantly, until very toasted (pale redd...

View full recipe at SpringPad

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