Ulva Algae and Sweet Potato Curry

Ulva algae is a type of seaweed that is commonly used in Japanese cuisine. It has a mild flavor and a slightly chewy texture. In this recipe, ulva algae is paired with sweet potato, onion, garlic, and spices to create a flavorful and healthy curry. The sweet potato adds sweetness and creaminess to the curry, while the onion and garlic provide a savory base. The spices add depth of flavor and a touch of heat. This curry is a great way to get your daily dose of vegetables and it can be served with rice, quinoa, or your favorite bread.

I first had ulva algae curry when I was traveling in Japan. I was immediately impressed by its unique flavor and texture. I knew that I had to recreate this dish at home. After some experimentation, I came up with this recipe. It is a simple and easy-to-make dish that is packed with flavor. I hope you enjoy it as much as I do!

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 pound ulva algae, chopped
• 1 medium sweet potato, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt

Instructions

1. Heat a large pot or Dutch oven over medium heat.
2. Add the olive oil and then the onion and garlic.
3. Cook until the onion is softened, about 5 minutes.
4. Add the turmeric, cumin, coriander, and salt.
5. Cook for 1 minute, stirring constantly.
6. Add the ulva algae and sweet potato.
7. Stir to combine.
8. Add the coconut milk and vegetable broth.
9. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the sweet potato is tender.

Why It Works

• The combination of ulva algae and sweet potato creates a unique flavor and texture.
• The spices add depth of flavor and a touch of heat.
• This curry is a great way to get your daily dose of vegetables.
• It can be served with rice, quinoa, or your favorite bread.