The Edible Bracket 2011

Last year's winners of the MNCAAPG Best Bracket contest are back. This March Madness season, we will be documenting foods associated with the competing schools. Consider it March Madness, Top Chef Edition.

UNC-Asheville Bulldogs: Sweet Potato Curry

sweet potato curry

Did you know that more sweet potatoes are grown in North Carolina than in any other state? It’s true—approximately 38.5% of the country’s sweet potatoes are grown there. So for late entry UNC-Asheville we cooked up a food that highlights the bounty of North Carolina: sweet potato curry.

Sweet Potato Curry

1 lb. sweet potatoes
1 can coconut milk
1 to 2 tsp. Thai red curry paste
1/2 cup cilantro
1 carton tofu

1 tbsp. oil
6 shallots, chopped
1 bunch bok choy, chopped

1 lime, quartered
some mint
soy sauce

Dice sweet potatoes and steam till soft. Reserve steaming water.

Heat milk with 1 cup steaming water in a skillet. Stir in curry and
cilantro. Add potatoes and lower the heat.

Skillet fry the tofu. Season with soy sauce. Add to the coconut milk.

Add 2 tsps. oil to the pan. Saute shallots for 3 to 4 minutes and add
salt. Add the bok choy and stir fry. Add this to the curry and serve.