SWEET POTATO CURRY | HOW TO MAKE SWEET POTATO CURRY
Sweet potato curry is a delicious & healthy side dish you can enjoy with plain rice or roti.
Provided by Swasthi
Categories Main
Time 30m
Number Of Ingredients 15
Steps:
- If you do not have coriander powder, add 2 tsps. Coriander seeds and then garam masala powder and red chili powder to a dry blender jar and powder together. That helps to make a fine powder.
- Heat oil in a pan, add cumin, mustard, and allow them to splutter. Add hing, ginger and then the curry leaves. Fry together till you smell the ginger good. Do not burn.
- Add onions, & green chilies. Fry till they turn golden.
- Next add tomatoes and sprinkle salt, turmeric. Saute for 2 mins
- On a low flame cover and cook till the tomatoes turn soft and mushy. The onion tomato mixture should blend well.
- While the tomatoes cook, you can peel and cube the sweet potatoes, add them to water till we use.
- Add chili powder, garam masala, coriander powder and red chili powder. Fry for about 1 to 2 minutes without burning.
- Next add sweet potato cubes, pour the same water we used to keep them. Just use enough water to immerse the sweet potatoes.
- Cook on a low flame, till they are soft cooked. You can adjust salt and spice at this stage.
- Keep covered for about 15 minutes for the flavors to absorb well by the sweet potato curry. Garnish with coriander leaves.
Nutrition Facts : Calories 134 kcal, Carbohydrate 30 g, Protein 3 g, Sodium 218 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
WEST INDIAN SWEET POTATO CURRY
Prepare this vegetarian curry in just 15 minutes. Packed with sweet potato, cabbage, tomatoes and red peppers, it contains all five of your five-a-day
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 18
Steps:
- Heat the oil in a very large nonstick frying pan, add the onions and ginger, and cook for 5 mins. Add the curry powder and allspice, then pour in the tomatoes plus a can of water, the coconut milk, thyme and bouillon.
- Add the sweet potatoes, cabbage and peppers, cover the pan and simmer for 20-25 mins or until all the vegetables are tender but with a little bite, topping up with a little water if looking dry.
- Meanwhile, tip the rice into a pan with the onion, garlic, thyme and bouillon. Pour in 600ml water, cover and cook for 25 mins or until the liquid has been absorbed and the rice is tender - check towards the end to make sure it isn't catching. Stir in the beans and heat through. If you're following our Healthy Diet Plan, serve half the rice with half the curry (saving the leftovers for a second meal later in the week). Otherwise you can serve four portions, scattered with a few extra thyme leaves, if you like.
Nutrition Facts : Calories 543 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 29 grams sugar, Fiber 18 grams fiber, Protein 15 grams protein, Sodium 0.4 milligram of sodium
KELANG PALYA (SWEET POTATO CURRY)
This side dish used to be a popular addition to meals when I was growing up. We used the pale flesh sweet potato (second pic) that is more dry and not as sweet as the orange version (first pic). You can also make mashed sweet potatoes using the same seasonings. Note: Regarding the urad dal, there's no need to soak it beforehand. But it does need to be toasted to a golden brown color before proceeding to step 4 or else it will be hard. It can also be left out without affecting the taste much (as a kid with plenty of cavities I used to prefer them left out).
Provided by Dimpi
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Peel and cube sweet potatoes. Put it in a bowl of cold water and set aside. See note.
- In a pan, heat the oil.
- Add the cumin, mustard and urad dal.
- When the mustard splutters and urad dal has changed color, add curry leaves, red chili and ginger.
- Stir for a minute then add the turmeric powder.
- Stir and now add the sweet potatoes.
- Dissolve the asafoetida in the water and add to the pan.
- Add salt to taste.
- Add the crushed jaggery only if using the pale sweet potato as the orange one is sweet enough.
- Mix well, cover and let cook until the sweet potatoes are tender.
- Serve garnished with chopped fresh corriander leaves.
- NOTE: If you would like to make mashed sweet potatoes, boil them first in lightly salted water until tender enough to be mashed with a fork.
Nutrition Facts : Calories 98.6, Fat 3.6, SaturatedFat 0.5, Sodium 38.1, Carbohydrate 15.7, Fiber 2.4, Sugar 4.2, Protein 1.6
SWEET POTATO CURRY WITH SPINACH AND CHICKPEAS
This a wonderfully full flavored, vegetarian curry. The recipe is adapted from a recipe that I received in an email from Vegetarian Times.
Provided by Kozmic Blues
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- You may choose to cook the sweet potatoes however you prefer.
- I like to peel, chop and steam mine in a veggie steamer for about 15 minutes.
- Baking or boiling work well too.
- While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat.
- Add onions and sauté 2-3 minutes, or until they begin to soften.
- Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.
- Add tomatoes with their juices, and the chickpeas, stir to combine.
- Add ½ cup water and raise heat up to a strong simmer for about a minute or two.
- Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.
- When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
- Add the cooked sweet potatoes to the liquid, and stir to coat.
- Simmer for another 3-5 minutes, or until flavors are well combined.
- Transfer to serving dish, toss with fresh cilantro, and serve hot.
- This dish is nice served over basmati or brown rice.
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