Vietnamese sweet potato curry from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 74) by Diana Henry

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Notes about this recipe

  • darcie_b on September 14, 2023

    I liked the balance of flavors here. It did take slightly longer than 20 minutes to cook but not much (I cut the potatoes thinner based on other notes about time). I substituted date syrup for the brown sugar and it worked great.

  • lou_weez on October 25, 2017

    A lovely vegetarian meal. I added peas, corn and beans to up the vegetable count. It took longer than the 20 minutes stated, but I will be making this again.

  • Barb_N on January 27, 2015

    This IS a quick recipe- but not "on the table in 20 minutes" as the recipe claims. I added color with purple potatoes and spinach- then I deviated from the script and added tamarind paste instead of brown sugar. I thought it would add to the sweet/sour notes. It added an unfortunate color to the sauce (mustardy brown :( ). I would consider making this again- it is easy, but I would stick to the ingredients. I used fresh turmeric and that alone would have been lovely.

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