Curried Sweet Potato With Warm Paratha Bread Recipes

CURRIED SWEET POTATO WITH WARM PARATHA BREAD

Curried Sweet Potato with Warm Paratha Bread image

Sweet potato curry puffs are a popular Singaporean street food. Slather this luscious curry-spiked sweet potato purée on warm whole-grain paratha bread if you can find it. If not, use whole-grain pita bread instead.

Provided by Harley Pasternak, M.Sc.

Yield Serves 2

Number Of Ingredients 10

Ingredients

1/2 small onion, diced
1/2-1 teaspoon red curry paste, to taste
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 large sweet potato (about 10 ounces), unpeeled, cut into small dice
3/4 cup nonfat milk, or more at needed
1/2 cup nonfat plain yogurt
2 teaspoons fresh lime juice
Salt and black pepper
2 whole-grain paratha breads, warmed

Steps:

Coat a medium nonstick skillet with cooking spray; place over medium-low heat. Add the onion; cook for 2 minutes, until softened, stirring. Add the curry paste, cumin, and cinnamon; cook for 30 seconds, stirring to dissolved the paste. Add the sweet potato; cook for 2 minutes, stirring to coat.
Pour in the milk. Simmer for 12 minutes, until the sweet potato is tender, stirring often and adding more milk if the mixture dries out.
Transfer to a food processor or blender. Add the yogurt and lime juice; process until smooth. Season with salt and pepper. Serve with the warm bread.

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