Sweet Potato Sodhi is a delightful and tasty fall version of the traditional South Indian dish Sodhi, which is a coconut-based curry usually made with vegetables. The addition of different colored sweet potato adds a natural vibrance, nutrition, and sweet flavor element that wonderfully pairs with the creamy and mildly spiced coconut gravy.
Why sweet potato sodhi?
Sodhi ia traditional South Indian stew made with veggies and coconut milk. This sweet potato version is the fall reciprocal of the quintessential side. This version with colored sweet potatoes contrivuting to the natural sweetness paired with coconut milk is a perfect blend of comforting flavors. Sweet, spicy and mild at the same time! This is unbelievable in flavors.
This sweet potato version of the sodhi is also a healthier one that utilizes the tasty fall produce. This "Fall" stew is rich in fiber and antioxidants as well as micronutrients contributed by the colored sweet potatoes. This is a visual treat as well as a flavor treat.
This comforting sodhi is great to serve for any day meal or even for festive occasions. Since the veggies are cooked in coconut milk with a hint of almonds, the rich taste that this stew has, makes it the best choice for a comforting meal.
This plant-based gluten-free stew is great to serve when considering guests with dietary restrictions or those looking for vegan meal options. This will please all guests alike.
This sweet potato sodhi is easy to prepare and it requires minimal ingredients that are always available in your pantry. Simple and tasty, this sodhi makes a quick and delicious meal.
Ingredients
Sweet potatoes
Coconut milk - This recipe uses canned coconut milk making the curry ready to the table quickly.
Water - to cook the veggies and for the consistency of the curry.
Salt - gives flavor
Carrots and peas - Add to the flavor and nutritive value.
Onion, garlic, and ginger - Enhance the flavor of the stew.
Almonds - Adds to the creaminess as well as flavor and protein.
Thai chili - gives a spicy kick. You may adjust as per your heat tolerance.
Oil - Neutral oil or coconut works best.
Mustard seeds - Adds to thje flavor and texture
Lemon juice - balances the flavor
Curry leaves - Boosts aroma and flavor.
Important tip
When cooking this, it is important to remove the stew from the flame as soon as it begibs to boil after the final addition of thick and creamy coconut milk without diluting with water. Otherwise the coconut milk will curdle.
Serving Suggestions
This sweet potato sodhi is a comforting stew that is simply amazing in flavors and textures. Serve this with brwon rice or regular rice noodles, just like the traditional way for a satisfying yet memorable meal. Yet, this is also equally the best when served with a piece of bread or any flatbreads. Try it and you'll agree that it pairs well! Thus making a delicious and quick fall weeknight dinner.
Storage
Since this uses coconut milk, my suggestion is to refrigerate it if not using in the next few hours. You can store it in the refrigerate for one to two days. When needed, gently warm this so that the coconut milk doesn't curdle. You could heat it in mu=icrowave or on stove top.
Number of Servings
Ideally this recipe is good for 4 to 6 servings. Or it is great for four our good sized portions satisfying hunger with a piece of bread. This recipe can also be easily doubled or tripled depending on the crowd size you are planning to serve it.
More Sweet Potato Recipes
Okinawan Sweet Potato Pani Popo
Sweet Potato Sodhi
Ingredients
- 1/2 cup Purple sweet potato
- 1 cup Sweet potato (golden)
- ½ cup White sweet potato
- ½ cup carrot chopped
- ½ cup peas frozen
- 1 cup Onion thinly sliced
- 1 tbsp Garlic finely chopped
- 1 tbsp Ginger finely chopped
- ¼ cup Water
- 1½ tsp Salt
- 2-3 Thai chili
- 8 Almonds
- ¼+⅔ cup Coconut milk
- 1 tsp Lemon juice
- 2 tbsp Cilantro
Tempering
- 1 tbsp Oil
- 1/2 tsp Mustard seeds
- 1 sprig Curry leaf
- 1 Dried red chili
- 1/8 tsp Asafetida
Instructions
- Heat oil in a pan over medium flame. Saute the onions, ginger, and garlic until the onions turn translucent, about 3-4 minutes.
- Add the carrots and saute for 2 minutes. Then add the sweet poataoes, followed by peas, quarter cup of coconut milk and three-fourth cup of water. Simmer for 7 minutes.
- In the meantime, grind the almonds and Thai chili to a smooth consistency with 2-3 tablespoons of water.
- Next, add one-third cup of coconut milk and half cup of water, and salt. Simmer for 4 minutes.
- Add the ground almond -Thai chili mixture, simmer for 2-3 minutes.
- Finally, add one-third cup of coconut milk, when it begins to boil, remove from the flame.
- Heat oil in a pan, when it is hot add the dried red chilies, followed by mustard seeds. When it stutters, add the asafetida and curry leaves. Fry for 30 seconds. Pour this on to the sodhi. Stir in lemon juice.
- Transfer to serving bowl. Garnish with cilantro and sliced red Thai chili. Serve with rice noodles, bread, or even any flatbreads.
Jolene says
I love purple sweet potatoes and this whole dish is so colorful and packed with flavor!
magicalingrdnts says
It is! Since sweet potatoes come in multiple colors, it is a great ingredient to make a vibrant fall dish. Thanks Jolene!
Wendy Klik says
What a gorgeous stoup.
Christie says
There's 3 kinds of sweet potato in there!? That sounds so delicious. All in that coconut creamy broth. I can't wait to try this.
Inger says
Love everything curry and this is perfect for fall!
magicalingrdnts says
It is! Thanks Inger!