HF- Sweet Potato and Bell Pepper CurryAlice Morbey2023-09-16T19:13:02+00:00Array ( [recipe_id] => 71710 [name] => HF- Sweet Potato and Bell Pepper Curry [description] => Allergens - Tree Nuts, Milk [course] => dinner [prep_time_mins] => 35 [cooking_time_mins] => 0 [makes_or_serves] => serves [servings] => 0 [images] => Array ( [0] => 71718 ) [ingredients] => Array ( [0] => Array ( [amount] => 2 Clove [name] => Garlic ) [1] => Array ( [amount] => 1 Unit [name] => Sweet Potato ) [2] => Array ( [amount] => 1 Unit [name] => Scallions ) [3] => Array ( [amount] => 1 Unit [name] => Tomato ) [4] => Array ( [amount] => 1 Unit [name] => Bell Pepper ) [5] => Array ( [amount] => 1 Unit [name] => Basmati Rice ) [6] => Array ( [amount] => 1 Unit [name] => Tomato Paste ) [7] => Array ( [amount] => 1 Unit [name] => Curry Powder ) [8] => Array ( [amount] => 1 Unit [name] => Paprika ) [9] => Array ( [amount] => 1 Unit [name] => Coconut Milk ) [10] => Array ( [amount] => 1 Unit [name] => Sour Cream ) ) [steps] => Array ( [0] => Array ( [description] => Wash and dry produce. Peel and finely chop garlic. Peel and dice sweet potato into ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Dice tomato into ½-inch pieces. ) [1] => Array ( [description] => Heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic; cook until fragrant, 30 seconds. Stir in rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. ) [2] => Array ( [description] => Heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic; cook until fragrant, 30 seconds. Stir in rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. ) [3] => Array ( [description] => Stir in diced tomato, coconut milk, ¼ cup water, 1 tsp sugar, and ½ tsp salt. (For 4 servings, use ? cup water, 2 tsp sugar, and ¾ tsp salt.) Bring to a simmer, then cover and reduce heat to medium. Cook, stirring occasionally, until thickened, 12-15 minutes. Stir in sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined. (If curry is too thick, add another splash of water.) Taste and season generously with salt and pepper. ) [4] => Array ( [description] => Fluff rice with a fork; season with salt and pepper. Divide rice between bowls and top with curry. Garnish with scallion greens. (Have some cilantro on hand? Roughly chop and sprinkle over top for a fresh finish!) ) ) [nutrition] => Array ( [energy_kcal] => 480 [energy_kj] => 114.722753 [fat] => 29 [carbohydrate] => 50 [protein] => 6 [saturated_fat] => 20 [sugars] => 12 [fibre] => 6 [salt] => 1 [sodium] => 0.4 [fruit_veg_or_nuts_pct] => 0.00 [solid_or_liquid] => solid [serving_size] => [nutriscore_score] => [nutriscore_grade] => ) )