|I don't do pretty Instagram food pictures. Just trust me. It's tasty.|
1-2 tbsp of your favorite fat (I used butter, but you can use some other kind of oil)
1 yellow onion, sliced
2 sweet potatoes, julienned (I use this to julienne my veggies)
2 cups chicken stock (or water with bullion, if you're lazy like me)
Salt and pepper to taste
Optional: 2 tbsp sliced jalapenos and 2 tbsp tandoori spice mix
1. Slice the onions. Julienne the sweet potatoes.
2. Heat your fat in a big pan (ideally, a pan that you can cover later) over medium heat.
3. Add your onions and let them caramelize. You can do as little as 10 minutes, but the longer you let them caramelize, the tastier they get.
4. If you're using the jalapenos, add them now. I used the kind that come in the jar, and used some of the juice to deglaze the pan.
5. Add the chicken stock. If you didn't deglaze the pan with the jalapeno juice, do it with the chicken stock. To deglaze the pan, use a spatula or spoon to scrape up anything that's browned and stuck to the bottom of the pan. Pouring the chicken stock in should loosen it up.
6. Simmer for a few minutes, stirring occasionally.
7. Add the sweet potatoes. Lower the heat to medium-low, keeping the stock at a strong simmer. Cover the pan and cook for about 5 minutes, until the sweet potatoes change color a little bit (they'll go from orange to yellow-ish). Stir a few times during the 5 minutes.
8. Uncover and add salt, pepper, and tandoori spice mix, if you're using it. You can also use garam masala, or any other spice mix you like. I really liked the Indian spice, but you could try it with something Greek or Mexican or whatever. It's your lunch. Or skip the spices entirely!
9. Cook, covered, for another 5 minutes or so, stirring regularly. Remove from heat.
I ate a big bowl of this with a generous scoop of plain, non-fat Greek yogurt on top. Very tasty, fairly healthy. Goes well with a side salad.
Post a Comment