In our little town of Wolfach, we have Weltladen, a small World Market. They have the coolest gifts and handicrafts from around the world. Often, they provide a recipe with all the fixings, and the funds are donated to organizations worldwide. Doris, my sister-in-law, picked up one of the recipe food bags for my birthday, and together, we made the most delicious dinner. It is a vegan recipe, but you can basically add chicken or fish and your favorite rice.
Here are some optional added ingredients. The second night, we decided to add shrimp and rice! Here are a few suggestions for adding your touch to this delicious meal.
Optionals/Toppings:
1 tsp of Crunchy Chili (Asian stir or online)
Roasted onions
Fish or shrimp (add the last 5 minutes of simmering time)
Diced chicken (add when you add the sweet potato
Rice of choice or asian noodles
Lime Chutney. My Lime Chutney recipe took it to the next level! But to make my chutney, you must wait six months for it to ferment. It would be best to purchase it online or at your nearest Asian Market! This is the brand of chutney I buy when I run out of my homemade.
Let’s get started. This recipe is rather easy, full of flavors, and vegan! With a few tweaks, we made it our style.
Curried Sauerkraut & Sweet Potato
Ingredients
- 3 Cups prepared sauerkraut
- 2 Tbsp yellow curry paste
- 1 Large sweet potato
- 2 Tbsp of coconut sugar or brown monk fruit sugar
- 1 tsp of water
- 1 400 ml can of coconut cream milk (a 400 ml can)
- 1 300 gm can (a 400 gm can drained) or fresh
- 500 ml of water
- Salt and Pepper to taste
- 1 batch of green onions
- 1 cup (100 g) of cashews or peanuts
Directions
- Step 1 Roast the cashews or peanuts in the oven or toaster oven and set aside. Watch them, they burn quickly!
- Step 2 Drain the packaged sauerkraut. Set aside
- Step 3 Peel and wash the sweet potato. Dice into 1/2 by 1/2 inch pieces and set aside.
- Step 4 Place a large frying pan on the stovetop on medium/high heat. Add the sugar, a teaspoon of water, and curry paste. Stir until the mixture starts to bubble and thicken. It should look caramelized and a bit thicker.
- Step 5 Add the diced sweet potato, covering each piece with the caramelized curry and sugar. If adding chicken, do it at this point. Add the drained sauerkraut and cook for 2 minutes.
- Step 6 Add the coconut cream milk, drained or fresh pineapple, and 500 ml of water. Turn the heat to medium-low and simmer for 20 minutes. If adding seafood, add the last 5 minutes of simmering time. Add salt and Pepper to taste.
- Step 7 Serve over your favorite rice or Asian noodles. Top with the diced green onions and sprinkle with toasted cashews or peanuts. Amazing!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.