Seventh graders at Charlotte Central School Teddy Turnau, Ben Hyams, Elias Sturim, and Zach Toensing share their Junior Iron Chef Award-Winning recipe for sweet potato curry and vegetable pancakes.
1 tbsp. olive oil
1 large onion, chopped (approx. 1 ½ cups)*
1 clove of garlic, minced
1 inch piece of fresh ginger diced, approx. 1 ½ tsp.
1 14 oz. can of vegetable stock
1 14 oz. can of coconut milk
2 carrots, peeled and chopped into ½ inch pieces*
6 cups of sweet potato, peeled and cut into ½ inch chunks*
2 tsp. curry powder
1 tbsp. maple syrup*
1 tsp. Salt
Heat olive oil in a large pan and sauté onions over medium heat until golden. Add garlic and ginger and cook for another minute. Add remaining ingredients and simmer for at least 20 minutes until vegetables are done.
Serve in a bowl topped with a tablespoon of Sour Cream Dollop and with two Vegetable Pancake Dippers alongside for dipping into curry. Serves 6.
1 cup sour cream*
1 tsp. Teeny Tiny Spice Company of Vermont Tandoori Masala spice mix
1 tsp. honey*
1 tsp. lemon juice
Salt and Pepper
Blend together. Serve on Sweet Potato Curry.
2 cups Swiss chard greens finely chopped, stems discarded*
1 cup onion finely diced*
2 cups of grated potatoes, unpeeled*
1 cup of grated peeled parsnip*
½ cup whole-wheat flour*
½ tsp. cumin
½ tsp. salt
½ tsp. pepper
2 tbsp. olive oil
Simmer the Swiss chard greens in boiling water for two minutes, and then drain until cool. Mix onions, potato, parsnip, eggs, flour, cumin, salt and pepper, and then add cooled Swiss chard.
Heat olive oil in frying pan over medium high heat. Pour into pan ¼ cup of mixture at a time to
make oval pancakes. Fry until golden and crisp on each side, approximately 3 minutes per side.
Serve atop Sweet Potato Curry.
Vegetable Pancake Dipper
Sour Cream Dollop
Sweet Potato Curry