I'm making curry tonight, and normally I'd chop my sweet potatoes up into cubes and boil them but boiling releases the nutrients into the water. I don't have a steamer so I'm wondering if I just throw them in cubed in the beginning when I'm cooking my onions etc, will they eventually cook within the curry as I keep adding more stuff? I'll simmer it for an hour or so. Or is there another way to steam it? Should I just bake it (and for how long, just enough so it doesn't get too soft when I add it to the curry)? There's nothing worse than biting into a too-hard sweet potato! Thanks for your help.
mmm, well, one thing you can always keep in mind with this kind of thing is that the smaller you make the pieces of sweet potato, the faster they will cook. If they're big pieces I'd imagine they'd be fine if you threw them in with the onions, especially if you are going to simmer for an hour. So I imagine that would be for about 1 inch cubes. Of course, whether you cover the pot or not will make a difference too but in general, smaller pieces will cook faster.
Baking is a good idea if you want the flavor of your sauce to be quite distinct from the flavor of the sweet potatoes. This could be very delicious (they will carmelize a bit), but it's gonna be extra work.
Alternately, you could consider what I like to do sometimes, the environmentally friendly cooking cheat method - simmer the curry in a larger pot with a steamer insert over the top (or just a strainer kept over and out of the liquid) and use the steam your curry is already generating to steam the sweet pots. This must be done with a lid to cover everything. But it can work.
Hope that helps.
Last time I made a curry I cut my sweet potatoes and butternut squash into cubes tossed them in some coconut oil and roasted them while I did the rest of the curry prep. The roasted flavor is nice and if I do some extra I can put them in the fridge for a different meal in the future. However, you probably won't have any problem simmering them in your curry if you cook it for an hour. Taste a few to make sure they are done before serving. I once ordered pumpkin curry at a Thai place and was surprised by some very underdone and hard pieces of pumpkin in there.
last time i made curry with sweet potatoes, i had the opposite problem.. they turned to mush, especailly after re-heating.. although the curry was baked for 1.5 hours, so it depends on cooking time/method.. but i would say be careful to not chop them up too small, based on my experience..
As long as you're cooking your curry for 1 -2 hours+ they will cook with everything else just fine.
Remember you will probably have to add extra liquid (water/stock/wine/coconut milk), as the sweet potatoes will absorb a bit.