Loaded Sweet Potatoes

4903904247_1f42d9639dWho doesn’t love sweet potatoes? I simply can’t get enough of them, so when I see they’re on sale in the local shops, I stock up and make everything I can!

This is a very simple, yet delicious, recipe that doesn’t require much prep. It’s versatile too – you can pop an egg in, fill with thai curry or dress it like a taco. Continue reading


Massaman Curry with Tofu

This is a curry from the south, as evidenced in the use of typically large pieces of chicken and in the spice combination of turmeric and star anise. These are distinctly Indian qualities, which come up from Malaysia.


In this picture, I was too lazy to grind the peanuts. Also, I used regular potatoes which had been boiled for a few minutes before adding to the curry.


Instead of using chicken, I am using medium tofu for this recipe.

Serves two.

Curry Paste:

  • 2 tbsp chopped dried red chili
  • 1 tbsp fresh chopped galangal
  • 1 tbsp chopped lemon grass
  • 1 coriander root
  • 1/4 tsp coriander seed
  • 1/2 tsp chopped keffir lime peel
  • 4 cloves Chinese garlic
  • 2 peeled shallot cloves
  • 1 tsp shrimp paste
  • 1 thin piece fresh turmeric
  • 1/2 star anise

Pound these ingredients in a mortar, or blend together in a food processor until smooth.


  • 100 grams medium firm tofu
  • 2 tbsp ground peanuts or peanut butter
  • 1 cup tomato or sweet potato
  • 2 tbsp oil
  • 3/4 cup coconut milk
  • 3/4 cup water


  • 2 tbsp fish sauce or 1 tsp salt
  • 1 tbsp palm sugar
  • 1 tsp curry powder
  • fresh leaves of basil and coriander for garnish


  1. Pound the curry paste together before starting.
  2. Add oil to a wok, adding the curry powder and chili paste. Stir until fragrant.
  3. You may wish to boil the tomatoes and or potatoes so that they don’t take too long to cook. You want the curry to have some sauce, not be too thick.
  4. Add the tofu, tomatoes or sweet potato, then add the coconut milk and bring to a boil.
  5. Add in the remaining ingredients and bring to a boil. Add in the seasonings and adjust to your liking.
  6. Serve with fragrant jasmine rice and garnish the curry with basil or coriander.

Sweet Potato & Chickpea Curry

If I were in a cold climate, I would probably make this more. Since I received sweet potatoes in a veggie delivery a few weeks ago, I have been trying to cook with them more. They are available at most Topps supermarkets in Bangkok, and the Bangkok Farmers Market has had some recently. They must be in season πŸ™‚image

You will need:

  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 1 tsp cumin
  • 1 tsp mustard seeds
  • 1 tbsp curry powder
  • 1/2 tsp paprika
  • 1 tsp chili (optional – add this last!)
  • 1/4 cup lentils, rinsed
  • 2 medium sweet potatoes, peeled and cut into 1″ cubes
  • 2 cups vegetable stock
  • 400g can of chopped tomatoes
  • 400g can of chickpeas, drained (I used 1 cup uncooked chickpeas – let them sit in water for 8 hours previously, then cooked them myself. Hey, they taste fresher!)
  • 1/4 cup cilantro, chopped
  • natural yoghurt to serve
  • brown or basmatic rice to serve

This is how you do it:

  1. If you’re using dried chickpeas, be sure to soak them and cook them before you start.
  2. Heat the oil in a large pan and add the onion. Allow it to cook for a few minutes until it becomes softened.
  3. Then add the spices and cook for one minute more.
  4. Stir in the lentils, sweet potatoes, stock and chopped tomatoes.
  5. Bring this to a boil, then cover and simmer for 20 mins, until the sweet potatoes and lentils are tender. Add the chickpeas, then heat through.
  6. Season with some salt and pepper (or chili), sprinkle with coriander and serve.



Fried Tomato Sarnie & Smokey Sweet Potato Frites


This meal checks all the boxes – sweet, savoury and garlicy!

I bought a couple big tomatoes this week, which I don’t usually do. Perhaps my body was craving antioxidants, vitamin C and potassium?

Smokey Sweet Potato Frites

  • 1-2 sweet potatoes
  • salt and pepper
  • 1 tbsp garlic salt
  • 1tbsp paprika
  • oil for coating

Peel and cut the sweet potato fries into desired shape. You’ll want to keep them relatively skinny so they don’t take forever to cook. Then throw them into a bowl with all of the ingredients. Use the oil to help dress the fries. Put a little bit of oil onto a baking sheet and then throw these bad boys in the oven at about 200 degrees celsius. They should take about 20 mins, depending on thickness. You could also shallow fry them in a frying pan.

Fried Tomato Sarnie:

  • Thick chunk of tomato (like an inch)
  • oil for frying
  • tbsp each of polenta (or corn flour) and gluten free baking mix
  • salt and pepper

Simply coat the tomato in the flours and S&P. If you want your tomato to be crunchy, use an unripened one. The tomato in the pic was slightly too ripe, so it exploded a little when I took a bite.

Heat the oil in a frying pan – you want this to be super hot. Fry the tomato until it is slightly brown and crispy.

Serve with guacamole, sweet chili sauce, mayo or what ever sauce you love!


Naturally Gluten Free Roasted Pumpkin Soup


Awesome soup with not-so-awesome bread…

You don’t see a lot of pumpkins in Thailand, until youΒ really look. They often appear in curries, with green skins. Sometimes you will see them carved into ornate flowers and leaves in fancy restaurants. A few times, I have seen them used as moulds for custards, like in the picture.

When my CSA sent me a pumpkin last week I was so excited! I thought,Β Oooh I can roast the seeds!Β And then reality hit and I realized the only pumpkin dish I know is pumpkin pie, and I wasn’t about to commit to the idea of a gluten free pie crust just yet.

So I looked in the fridge for some inspiration. I had some leftover sweet potatoes, coriander (or cilantro, same shit), onions, red curry paste and coconut milk.

What transpired was the laziest soup ever!

I wrapped up the root veg and threw them in the oven with some garlic salt, olive oil and black pepper. I roasted it until the veg was nice and soft.

Then I threw it all in my blender. Oh how I love that blender! While it was blitzing, I added some cinnamon, only a bit, and about half a cup of coconut milk. Then I threw it into a big pot and added about a tablespoon of red curry paste. I kept adding coconut milk until I thought it was the right consistency.

Toast some of your gluten free bread. To give it a kick, I roasted some garlic separately and mixed it with my sunflower spread. If you roast your garlic, keep it in the skin so it doesn’t burn and go brown.