Sweet Potato Coconut Curry
This vegetarian sweet potato curry is absolutely packed with flavor. Chef Marc teamed up with spice master Lior of La Boite to create the curry blend for this dish. Roasted sweet potatoes and farm vegetables in a vibrant coconut curry are served over lemongrass-garlic Jasmine rice with a burst of fresh herbs on top.
Nutritional facts
Protein
8g
Carbs
76g
Calories
690
Fat
40g
Ingredients
Canola and Olive Oil Blend, Yellow Bell Pepper, Sweet Potatoes, Extra Virgin Olive Oil, Plum Wine, Red Onion, Mint, Black Pepper, Cardamom, Cilantro, Kaffir Lime, Garlic, Agave Syrup, Zucchini, Onion, Jasmine Rice, Kosher Salt, Green Beans, Coconut Milk, Lime Juice, Green Onion, Gumbo Powder, Ginger, Red Curry Paste, Red Bell Pepper, Lemongrass, Italian Parsley
Reviews
4.4
Based on 3793 reviews
Tast and filling, I would get again
vicki · 05/18/25
More Larry and Marc Forgione’s delicious meals
About Larry and Marc Forgione
At his pioneering Manhattan restaurant, An American Place, Larry Forgione established himself as a visionary locavore and the "Godfather of American cuisine." His son Marc Forgione is the chef and co-owner of the eponymous Tribeca restaurant and Peasant. Thanksgiving is the Forgione family's favorite holiday and their meal honors the food and traditions of Native Americans (who were at the first Thanksgiving). Marc's crowning feat on Next Iron Chef was Battle Thanksgiving where he prepared an homage to the First Thanksgiving in 1621 without the turkey (he did venison). Similarly, Larry’s Thanksgiving dishes often pay homage to Native Americans by using native, local ingredients such as wild game, salmon, oysters, and sweet potatoes. Marc and Larry’s CookUnity Thanksgiving dish features some of their favorite family dishes using local ingredients - red wine braised short ribs, maple whipped sweet potatoes (originally created by Larry at an American Place), and brussels sprouts with bacon.
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