Sweeeeeeet potato curry! (Buh-buh-buh!) Good times never seemed so good;
Made with our Habanero Hot Sauce, we’re excited to share a new recipe that uses a heritage-inspired food in a new way. We’re always looking for ways to invite more people to the table, and hope that this recipe brings you and your loved ones together.
Author: Siete Family Foods
Ingredients
1 Large Sweet Potato, peeled and small diced
1 can Chickpea, drained and rinsed
½ Yellow Onion, thinly sliced
3 Garlic cloves, minced
1 tbsp Ginger, minced
2 tbsp Curry Powder
½ tbsp Tumeric Powder
1 Can Coconut Milk, unsweetened, full fat
2-3 tbsp Siete Habanero Hot Sauce
2 tbsp Coconut Oil
1 c Vegetable Stock
1 c Fresh Spinach
Salt and Pepper
Directions
Heat a medium sized pan to medium
Add oil, onions, garlic and ginger
Cook until the onions are translucent
Add diced potatoes, chickpeas, curry, and tumeric
Add coconut milk and just enough stock to cover all veggies
Simmer on low until sweet potatoes are fork tender Add spinach and stir until it wilts
Finish with habanero hot sauce, salt, and pepper
Serve alongside Siete Chickpea Tortillas and white basmati Rice
What’s stone fruit, you may ask? It’s the kind of fruit that has a stone seed at the center—like peaches, mangos, plums, nectarines, and cherries! In this case, we used a plum, a peach, and a nectarine to add just the right amount of sweetness to our family’s classic pico de gallo recipe. We present to you: Stone Fruit Pico de Gallo!
The fun of making these Loaded Chocolate Churros lies in—aside from the obviously delicious chocolate + churro combo—the toppings! We used a variety of dried fruits and nuts to top ours, but feel free to top these with everything your heart desires. Chip chip, churr’ay!
There’s nothing that can’t be made a little bit better by a hearty casserole. How do we know? Because we’ve seen it in all the movies! We’ve made this Fuego Rice Casserole using our Grain Free Tortilla Chips for a kick of heritage-inspired flavor.
