Curry is one of those things that I haven’t started eating and appreciating until the past few years, and even then I approach it in a hesitant manner. When Hannah at Edward & Sons gave me a call (on the actual phone!) asking if I’d like to get samples of a new curry product they were carrying to try and to give away I said of course! Yesterday the package they sent arrived. Keep your eyes open for a giveaway soon.

Inside is enough curry bouillon cubes to last for a lifetime. There’s both spicy red and mild yellow curry.

Then today was my first Pinckney’s Produce box pickup of the fall season, and I wasn’t sure what to expect since I upgraded from a small share to a medium thanks to winning their summer photo contest. Vegetables galore. With such an abundance of vegetables AND this curry sitting around needing to be used, combining them seemed like the logical choice.

The sweet potatoes were calling my name and asking to nourish me with beta carotene, and here’s how that went down:

Red Curried Sweet Potatoes

(serves 2)


  • 6 cups water
  • 2 red curry cubes
  • 4 cubes peeled sweet potatoes, cubed
  • 1/2 tablespoon butter
  • 3/4 cup onion, diced
  • 1 small banana pepper, diced (optional)
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground black pepper
  • 1/3 cup milk
  • 1 tablespoon lemon juice


  1. Boil the water and once bubbling, add the curry cubes. Stir to dissolve them.
  2. Add the sweet potato cubes and simmer for 15 minutes, or until potatoes are easily pierced with a fork.
  3. Meanwhile, heat the butter over medium heat in a skillet. Add the onions and banana pepper and saute for 5 minutes or until soft.
  4. Mix together the spices and pour into the onion mixture and stir. Continue stirring over the heat for 1 more minute.
  5. Drain the water from the potatoes and mash with a potato masher, or with a sturdy spoon.
  6. Add the milk, onion mixture, and lemon juice.
  7. Stir together thoroughly and fluff before serving.

While this was happening I had jasmine rice going in the rice cooker to serve with this, and also made Easy Indian Style Okra after I was done fiddling with the potatoes. This was a delicious meal that had the whole house smelling like an Indian restaurant in a good way.

The seasonings in both the potatoes and the okra are similar but not so much that it’s like eating a whole plate of pungent cumin. The red curry bouillon cubes were not as spicy as I thought they’d be, which is good because spiciness wasn’t what I was going for tonight. The curry cubes just added flavor in this instance, and I think a lot of it had to do with draining the curried broth off, which is probably where a lot of the spice was.

It’s so vibrantly colored and it feels so filling and satisfying because of the intoxicating aroma wafting from the herbs and also the fiber content. It feels like a solid, square meal and it was ready in 30 minutes or less. This meal also obliterated this week’s okra and three sweet potatoes. Win.

What’s your favorite curry recipe?