Since enjoying a curry from a local Chicago place, I wanted to recreate a similar version at home. Left Coast’s Copycat Curry is a simple warm feeling bowl of goodness with some unexpected flavor. The sauce is a super mild light coconut milk taste with just a hint of curry, there is additional sweetness from the cubed sweet potato and peas, but what pulls it together for me is the fresh mint and basil. It gives it a really nice unexpected flavor and freshness. Of course if you don’t have access to fresh herbs, you can absolutely still make it without. If you only want to spend $ on one, get the mint for sure. I’m sure I will do that myself at one point or another this winter.
Also, I didn’t use green beans both times I made this since I didn’t have them on hand, but there was a mix of both green beans and peas in the original Left Coast Curry.
Left Coast’s Copycat Curry
Serves 2
Ingredients
- 1 large sweet potato, diced fairly small
- coconut oil
- 1 small yellow onion, roughly chopped
- 2 large garlic cloves, finely chopped
- 1 inch ginger, chopped
- 1 tsp curry powder
- small dash of cayenne
- 3/4 cup coconut milk, shake can well, then measure
- 1 tsp maple syrup
- salt, to taste
- 1 cup frozen peas or a mix of peas and green beans
- fresh mint & basil, more mint leaves to basil (size of leaves vary so see picture as to how much I used), finely chopped
- choice of rice, to serve
Method
Preheat oven to 400. Toss the diced sweet potatoes in a bowl with a little coconut oil and spread out on a parchment lined baking sheet. Bake for 40-50 minutes until done – flipping half way. You could always steam the potatoes on the stovetop too if you prefer.
Sauté the onion, garlic, and ginger in a little water or coconut oil once the sweet potatoes go in the oven. Once the onion is translucent, stir in the the curry powder and dash of cayenne. Add the coconut milk, maple syrup, and a small pinch of salt. Simmer on low while the sweet potatoes cook. Meanwhile cook your rice according to the package. Cook the frozen peas on the stovetop right before serving. I add frozen peas and water at the same time and boil for around 5 minutes; drain the excess water.
Assembly Time – I use around 3/4 cup of rice per serving and divide everything else in two – rice, potato, peas, pour over half the sauce. Sprinkle on salt to taste. Top with chopped mint and basil. Give it a good stir and enjoy!
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Left Coast’s Copycat Curry
Ingredients
Method
- Preheat oven to 400 to bake your cubed sweet potatoes. Once preheated, toss the diced sweet potatoes in a bowl with a little coconut oil. Bake for 40-50 minutes until done – flipping around half way. You can always steam the potatoes on the stovetop too if you prefer.
- Sauté the onion, garlic, and ginger in a little water or coconut oil once the sweet potatoes go in the oven. Once the onion is translucent, stir in the the curry powder and dash of cayenne. Add the coconut milk, maple syrup, and small pinch of salt. Simmer on low while the sweet potatoes cook. Meanwhile cook your rice according to the package. Cook the frozen peas on the stovetop right before serving. I add frozen peas and water at the same time and boil for around 5 minutes; drain the excess water.
- Assembly Time – I use around 3/4 cup of rice per serving and divide everything else in two – rice, potato, peas, pour over half the sauce. Sprinkle on salt to taste. Top with chopped mint and basil. Give it a good stir and enjoy!
Notes
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