Southern Fusion Curry
This might sound like a fancy dinner for a weeknight because of the word “fusion,” but I promise: it’s easy. Not only that, but this dish was a huge hit with my husband and my toddler. They both asked to have leftovers for days after. It’s vegan and vegetarian, but it would be well-suited to using up chicken or pork leftovers if that sounds good to you.
About the Dish
The really fun thing about this recipe is that it takes typically southern ingredients (collard greens, sweet potatoes, and peanut butter) and gives them an incredible southeast asian makeover. The flavors complement each other beautifully in a sweet-and-savory one dish dinner.
It’s also ready in 30-40 minutes, closer to 30 if you can enlist some help chopping vegetables. Most of the cooking time is pretty inactive on the cook’s part, so it’s a weeknight-friendly dinner.
Why it’s kid-friendly
It’s a winner with kids because it has a sweet nuttiness from the coconut milk, the familiar richness from peanut butter, and starchy sweetness from sweet potatoes. If your kids aren’t used to curries, this is a great way to introduce them. If they’re not wild about greens, roll the collard leaves up (side to side) and slice them into thin ribbons. When they cook down, they’ll be even easier to eat and harder to pick out.
2 Responses to “Southern Fusion Curry”
Leave a Comment
You must be logged in to post a comment.