Clearing out the summer cover crops to make way for the fall planting season yielded us a few sweet potatoes and a lot of basil. These ended up in a simple curry, adapted from a recipe on
Epicurious. This is simply a sauté of red peppers, onion and garlic, to which the potatoes are added (along with coconut milk and water), as well as snow peas. Their recipe calls for Thai green curry paste, for which I substituted red, and cilantro, which I replaced with Thai basil from the garden. I also added some dried hot pepper from the garden, since online recipes are never, ever hot enough. It's a relatively quick, filling, comfort-food-like meal, and goes great with Basmati or Jasmine rice.
