Monday, June 18, 2007

Sweet Potato Stuffed Shells with Coconut Curry Sauce

This is a recipe we haven't made in a long time, but one I came up with many years ago after having a sweet potato ravioli dish at a restaurant we used to frequent in Raleigh. In fact it's probably one of the first times I had something in a restaurant and then went home and tried to make a similar dish. In this case I guess I figured that ravioli might be too difficult but stuffed shells I could do. And the sauce I pulled from a cookbook. Though I've tweaked it some I should still say that it's adapted from Vegetarian Nights by Bonnie Mandoe.

1 12 oz. box jumbo shells
1 1/2 lbs. sweet potatoes
1/4 c. orange juice
1/4 tsp. salt
1/4 tsp. ground corriander
pinch each of cinnamon and nutmeg
fresh ground pepper to taste
1/3 c. chopped walnuts, toasted
sliced red bell pepper (optional)

For the sauce:

1 Tbs. olive oil
3/4 c. red onion, finely chopped
1 clove garlic, minced
1 tsp. ginger, finely chopped
2 tsp. curry powder
1 Tbs. fresh sage, minced
1 tsp. paprika
1/2 tsp. salt
1 can coconut milk
1/2 c. plain soy milk
3 Tbs. tomato paste

Sauce:
In a medium saucepan, sauté onion (with a pinch of salt) in olive oil over medium heat until it starts to get soft. Add garlic and ginger and cook for about 1 min. more. Add curry powder, sage, paprika and salt and cook for another 30 sec. Add coconut milk, soy milk, and tomato paste. Mix well, and simmer for 15 min., stirring occasionally.

Shells:
Peel and chop sweet potatoes and cook in boiling water until very soft. In a food processor, combine cooked sweet potatoes with OJ, corriander, cinnamon, nutmeg, salt and pepper. Process until well blended, then add walnuts and pulse several times to combine. Meanwhile, cook shells in boiling salted water until just barely al dente. Drain shells and rinse with cold water. Spread a little sauce in the bottom of a large shallow baking dish. Now, fill each shell with a spoonful of the sweet potato mixture (or pipe in with a pastry bag). Place shells in single layer in baking dish (top with bell pepper slices if using) and cover evenly with the remaining sauce. Bake uncovered at 350° for 30 minutes.

13 comments:

Judith MacCaellich-Young said...

Nice recipe :)
I think I will have a go, but make it ravioli as I can't get shells here!
Thank you,
Judy

http://veganspirit.blogspot.com/

laura jesser said...

Oh yes, that sounds divine! Sweet potato + curry = wow.

Anonymous said...

What restaurant in Raleigh was it?

Vegan_Noodle said...

That sounds like it would be very tasty! I will have to try that out as soon as I can convince my fiance to splurge and eat pasta (he's afraid of carbs).

Chris said...

Thanks Judy & Laura!

anon - it was the Rathskeller, long since closed.

noodle - You need to convince him that carbs are good for you!

b36Kitchen said...

i never though of stuffing shells instead of ravioli! what a great idea. so much easier. i will make this soon!!

JENNA

Anonymous said...

We used to go to the Rathskeller all the time. :(

Vegan_Noodle said...

Okay, I made this last night and loved it!! Thanks so much for the yummy recipe. John even tried it (he loves anything with curry). I will post pictures on my blog later this morning. Thanks again!

Chris said...

Thanks for the feedback vegan noodle!

jos said...

those look totally delish... i am going to try to make them one day soon... im super happy that i stumbled across your site

jenny said...

i used lasagne noodles instead of shells and made little rolls, and they turned out WONDERFUL! thx so much for the recipe!!! the sauce is soooo good!

Anonymous said...

This sounds delicious! Anyone know about how many servings this yields? I'm cooking for 9 - 10 people soon and would like to know if I need to alter the quantities.

Julia Catherine said...

OMG i love your blog and im so happy i found it. Im going to have to make this sometime this week.