stashing the sweet potatoes, in curry-in-a-hurry

THE PUMPKINS AND ROOT CROPS AND POTATOES in the barn said, “That’s enough of this nonsense, Margaret” yesterday—enough of sitting patiently in there as they have since harvest earlier in the fall. Nights are in the 20s, and the barn’s getting too cool. But where to stash them all safely now? A new fast, freezeable vegetable curry recipe to the rescue, this one featuring sweet potatoes.

First, the disclaimer: This is only the second batch of curry I have ever made, after a lesson imparted just weeks ago from a friend. I am no expert, but it’s easy, highly adaptable in flavor according to your hand with the spices, and it sure does taste good. If you are a professional chef, please no laughing; I offer this to encourage other curry wannabes to just suspend fear and try a potful as I did.

Also please note: What follows is more guide than precise recipe. I cook by feel and taste. The amounts below yield about one-third of an 8-quart stockpot (what I think of as a spaghetti pot) of finished curry, so prep an appropriate amount of vegetables. If you like a finer texture, dice accordingly; I like chunky (and too-fine dices don’t hold up as well after cooking, freezing, and reheating).

Before committing to a jar of each, I purchased small baggies of the various spices in the bulk section of my health-food store; Indian groceries have the best selection of all, along with condiments like chutney. Or you could just buy “curry powder” or paste, but where’s the fun or full fragrance in that?

Now on to turn those winter squash and the rest of the greens and such into vegetable stock…

Categoriesentrees freezing & canning recipes & cooking vegetables

vegetables edible plants recipes & cooking India