I’ve been wanting to use Sunchokes since I began posting recipes and this Sunchoke Curry is excellent use of this hidden gem of a veggie. Sunchokes are not a mainstream vegetable but one I think so many people would enjoy not only for their mild flavor and texture but for the health benefits they can add to our diet.
What is a Sunchoke?
A sunchoke, also known as a Jerusalem Artichoke is actually a member of the sunflower and daisy family. A hearty and starchy vegetable that grows at the base of the Helianthus tuberosus flower this knobby root is full of an important prebiotic fiber known as inulin. Inulin is slightly sweet in flavor giving this root a nutty flavor that works well with the strong flavors in this sunchoke curry.
One of our favorite restaurants that has now since closed made an amazing sunchoke curry that inspired this recipe – it was full of warm, cozy flavors and came served with the most delicious warm naan for dipping up the flavorful sauce.
How to make the best Sunchoke Curry
This recipe takes a little bit of time to develop the flavors but it’s SO worth it! To me the most important part of a good curry is slowly cooking your onions over low/medium heat so they develop a deep rich flavor, this usually takes me 15-20 minutes. You want them to turn a deep golden brown but not to burn… as they cook down their flavor intensifies and becomes the base of a wonderfully cozy vegan curry. This meal is the perfect winter meal to warm you up after a day of being out in the snow or watching it fall from your home.
Components of a Delicious Curry
There are so many different kinds of curry to enjoy and almost all include some incredibly delicious spices that boast tons of health benefits. This is a yellow curry and as such uses yellow curry paste which you can find at most good markets or online. I used Mekhala but you can use any brand you like or make your own homemade curry paste which is actually quite simple. Here’s a great recipe for homemade curry paste if you’re interested – in this recipe I preferred the shortcut of using store bought since I love taking that extra time to cook down my onions.
Other ingredients in Sunchoke Curry
- Sunchokes
- Carrots
- Chickpeas
- Vidalia Onion
- Coconut Milk (I used light)
- Garlic
- Ginger
- Tumeric Powder
- Avocado Oil
- Yellow Curry Paste
- Honey (Or Coconut or brown sugar)
- Salt & Pepper
A few curry purist just read, light coconut milk and had heart attacks but stay with me, you can absolutely use full fat coconut milk in this recipe, you can go one can full fat and one can light or use two light like I did… I LOVE the flavors so much in this curry I prefer a lighter milk AND to save myself the extra saturated fat. (maybe I want to enjoy it for leftovers the next day and not worry about all those calories) you see where I’m going here… you do you but Sunchokes and veggies in curry is a must do… trust me.
Not only is this dish tasty and full of important prebiotic fiber, it contains tons of the hero spice Tumeric – hailed as an all powerful anti-inflammatory. And folks, if this isn’t the truth, Tumeric makes it way into my life in so many ways and I can literally feel the difference in my joints when I miss having in my diet. It’s not only something I cook with but a supplement I’ve taken for years to help tap down inflammation in my body.
Do you like cooking with Sunchokes? I would love to know if you enjoy them as much as I do and please let me know if you decide to make this recipe!
Guilt-Free Cozy Sunchoke Curry
Guilt-free yet still cozy vegan curry perfect for when you want a ton of nutrients AND something hearty and filling!
Ingredients
- 8 sunchokes washed and scrubbed
- 4-5 carrots, washed and chopped into discs
- 1 can chickpeas (15 oz) drained and rinsed
- 1 Vidalia Onion, diced
- 2-3 cloves garlic, crushed
- 1 teaspoon fresh ginger
- 2 Tablespoons Yellow Curry Paste
- 2 Tablespoons Tumeric Powder
- 1 Tablespoon Honey (Or coconut sugar or brown sugar)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1-2 tablespoons Avocado oil (for roasting sunchokes)
- 2 cans light coconut milk
Instructions
- Preheat oven to 450 degrees. Wash and scrub your sunchokes, cut in quarters and spread out on a large sheet pan. Drizzle with avocado oil and roast 20 mins or until fork tender.
- While you roast the sunchokes wash and chop the rest of your vegetables.
- Add more avocado oil to a large pot or dutch oven on the stove over medium-low heat and add your diced vidalia onion and cook 15-20 minutes stirring frequently or until golden.
- Once the golden hue is achieved add in your curry paste, garlic and ginger and cook 1 minute until the garlic is just fragrant, add in the coconut milk, tumeric, honey, salt, pepper and carrots.
- Bring to simmer and cook until the carrots are soft, then add in your chickpeas.
- Finally remove the roasted sunchokes from the oven and add them to the curry, cook 1-2 mins to bring the flavors together
- Serve over brown or white rice. Garnish with fresh cilantro and lime wedges to bring out the flavors.
