The first recipe I tried this week was one my friend Suzanne found in Moosewood Cookbook and raved about. I'm always looking for one-dish meals that aren't loaded with cream or cheese. This one has super healthy ingredients and with the combination of spices and coconut milk and lime, your house will smell amazing while it's cooking.
Indian Sweet Potato Gratin: (thank you Suzanne!)
2 gloves garlic, minced
1 1/2 teaspoons freshly grated lime peel
2 tablespoons fresh lime juice
1/2 teaspoon cumin
1/4-1/2 teaspoon allspice
1/4-1/2 teaspoon curry
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 1/2 cups coconut milk (you can use light or 1/2 light and 1/2 regular)*
4 cups peeled, halved then thinly sliced sweet potato (1 1/2 lb)
1 cup cooked brown rice (remember to do this ahead of time!)
1 1/2 cup (15 oz can) black beans, drained
1 1/2 cups fresh baby spinach (or stemmed and chopped leaf spinach)
*One batch would be a can and a half of coconut milk, but I was making two batches and used an even 3 cans.
3/4 cup cornmeal
1 tablespoon olive oil
1/4 teaspoon cumin
1/4 teaspoon curry
1/4 teaspoon salt
DIRECTIONS: Preheat oven to 350 degrees. Grease a 9 x 13 baking pan.
Combine garlic, lime peel, lime juice, spices, salt and pepper with the coconut milk.
|coconut milk plus lime zest and lime juice. zesting the limes was the only real time consuming part of the recipe.|
|adding in all the pretty spices.|
This tasted so good and had such a nice flavor. The cornmeal topping adding a cool almost-crunchy element. I think it will be one of those meals that tastes even better the second night when the flavors have a chance to hang out all day in the fridge.
As always, I love hearing from you when you try these recipes out and anything you learned or changed along the way. Happy Cooking!