When I peered into my produce box a few weeks ago, I laughed. Out loud. Literally.
Because these sweet potatoes stared back at me:
This interesting configuration of root vegetables made me think of a time when I had no idea what text abbreviations meant. I didn’t start texting on the regular until I was about 30. (I’m old, y’all.) When I did text I used the numbers, pressing each key twenty times just to type a smiley face. Everything changed the day I brought my green Envy with the flip out keyboard home from the mall kiosk. I was free. Free to type out whole words and use PUNCTUATION (praise be to all that is good!).
Even now, though smart phones make typing full words with punctuated sentences easier than ever, I still receive texts like this from my niece: “K ILY TTYL.” Who in this wide world is KILY? And just this morning I woke up to this: “WYD?”
I’ll stick to things I know, like food. No need for any abbreviations when sweet potatoes simmer on the stove with spices, onion and garlic. (Unless Y-U-M counts.)
LOL Sweet Potato Curry
1 tablespoons olive oil
1 large onion, diced
3 cloves garlic, chopped
1 tablespoon garam masala
1 tablespoon cumin
1 teaspoon ground ginger
1 teaspoon curry powder
1 teaspoon coriander seeds, ground
1/2 teaspoon fennel seed
1/4 teaspoon ancho chile powder
1 teaspoon kosher salt
1 15-ounce can whole tomatoes
3 large sweet potatoes, cut into 1-inch cubes (LOL-shape optional)
3 cups vegetable broth
juice of half a lemon
Cilantro, for garnish
Add the oil to a large pot or dutch oven, heat to medium high. Add the onion and cook until just softened. Add the garlic and all those spices. Cook for four more minutes. Add the tomatoes, breaking them apart with your hands while putting them in the pot (add the liquid too). Add the sweet potatoes, salt and broth. Bring to a boil.
Turn down the heat and simmer uncovered until the potatoes are soft, about 25 minutes. (You can simmer longer if you have the time.) Taste for seasoning and add salt if necessary. Remove from heat and add the juice of half a lemon. Serve over brown or white rice and garnish with cilantro, if desired.
BTW – IMHO these sweet potatoes are satisfying as a weeknight meal or as a unique side dish with roast chicken.
So tell me, ATATAYCFO*?
*Are there any text abbreviations you can’t figure out?