The Food and Wine Hedonist

leave your inhibitions at the door

#TBT Recipe: Yellow Curry with Sweet Potato

Way, way, back in the beginning of this blog I used to do pro football predictions.   To tie it in with the site, I spun a fruit or vegetable to pick winners of the games.    Don’t laugh – those essentially random predictions often beat a panel of ESPN experts.   If I chose more winners than the produce, I would feature it in a recipe or two.

I hope you all are having a terrific start to 2016!

I skipped posting last week’s #TBT recipe, but I had a great excuse.    We were hosting an intimate gathering for New Year’s Eve and I was busy trying to decide what the theme of the party would be.  It was a tough choice between this

and this


We actually combined the two!!  Unfortunately I was too drunk to take pictures/video of how we did it.  AND I didn’t get pictures of the scallops I made.  AND I guess I should’ve warned you that second one was NSFW.

Yes, I suck.  But this recipe doesn’t.


Curry Up

I got this recipe from “The Gastrokid Cookbook”, creators of  I picked up the book when Borders was closing and it’s easily the best $4 I’ve ever spent.  It’s not so much a cookbook with recipes that kids can do, although there are a few that they can.  It’s more of meals that lean toward the adventurous that everyone in the family can enjoy.    It’s definitely not the usual family cookbook.  Everything I’ve made from it has been a solid hit with everyone in the family and were very easy to make – salmon saltimbocca, Spotted Pig’s Gnudi (gnocchi made with ricotta), roasted chickpea bruschetta. 


  • 1 onion, chopped
  • 1 garlic clove, chopped
  • ½ tsp garam masala
  • ½ tsp ground cumin
  • ¼ tsp ground turmeric
  • ¼ tsp ground ginger
  • 1 sweet potato, peeled and thinly sliced
  • 2 yarge Yukon gold potatoes, peeled and thinly sliced
  • salt
  • 1 16 oz can chopped tomatoes
  • 1 cup coconut milk
  • 1 bay leaf
  • 2 cups extra firm tofu, cubed
  • 1 bunch asparagus, cut into inch-long pieces
  • fresh cilantro


  1. In a large saucepan over medium heat, cook the onion and garlic in some olive oil until tender (3-5 minutes)
  2. Stir in the spices and cook for several minutes
  3. Add potatoes , then some salt, and stir
  4. Add the tomatoes, coconut milk, and bay leaf, reduce to simmer.  Cook until potatoes are tender (15-20 minutes). Adding water if necessary.
  5. Add the tofu ad asparagus and cook until the asparagus is tender and tofu heated through.
  6. Season as necessary and garnish with cilantro.  I served this with coconut rice.




About thefoodandwinehedonist

I don't know everything about the world of food and wine, but I'm not going to let a small detail like that stop me from blogging about it.

5 comments on “#TBT Recipe: Yellow Curry with Sweet Potato

  1. ksbeth
    January 7, 2016

    alice in wonderland with her eyes wide shut?

  2. Kooky Chic
    January 10, 2016

    Haha hilarious. Recipe looks great though

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This entry was posted on January 7, 2016 by in Cooking, Football and tagged , , , , , .
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