Sweet Potato Fruit Curry Recipes

SWEET POTATO CURRY

Sweet Potato Curry image

One of my favorite vegetarian dishes, this curry packs a lot of flavor and nutrition. It can be served over rice or on its own. -Aubrei Weigand, Harrisburg, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
4 celery ribs (including tops), chopped
2 medium onions, chopped
2 large sweet potatoes (about 1-1/2 pounds), cut into 1-inch cubes
3 garlic cloves, minced
3 teaspoons curry powder
1-1/2 teaspoons chili powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 can (13.66 ounces) light coconut milk
1 cup vegetable broth
2 cups cut fresh green beans
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
Hot cooked rice

Steps:

In a 6-qt. stockpot, heat oil over medium-high heat; saute celery and onions until tender, 3-5 minutes. Stir in sweet potatoes, garlic, seasonings, coconut milk and broth; bring to a boil. Reduce heat; simmer, uncovered, just until potatoes are tender, 15-20 minutes, stirring occasionally., Stir in green beans and garbanzo beans; cook, uncovered, until green beans are tender, about 5 minutes, stirring occasionally. Serve with rice.

Nutrition Facts : Calories 314 calories, Fat 11g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 502mg sodium, Carbohydrate 48g carbohydrate (18g sugars, Fiber 9g fiber), Protein 6g protein. Diabetic Exchanges

SWEET POTATO & FRUIT CURRY

Sweet Potato & Fruit Curry image

The idea of combining curry with sweet potatoes, red peppers and pineapple intrigues me. Saving this to try soon.

Provided by justcallmetoni

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons vegetable oil
1 onion, finely chopped
1 1/2 inches gingerroot, peeled and finely minced
2 garlic cloves, crushed
3 medium green chilies, chopped finely or 1 large hot chili pepper, fimely chopped
1/2 cup green beans, cleaned and trimmed to 1-2 inch pieces
2 large sweet potatoes, diced into large chunks
1 cup canned pineapple chunk, packed in their own juice
1 red pepper, sliced into strips
2 cups vegetable stock
1 teaspoon garam masala
1 teaspoon cumin
2 teaspoons coriander

Steps:

In a large sauce pan, saute the onion, ginger, green chillies and garlic in oil until onion is transparent.
Add 2 tablespoons of the of vegetable stock and the spices to the onions and continue to cook for 3 minutes.
Add the sweet potatoes, green beans and red peppers with the remaining stock to the pan. Bring stock to a boil.
Reduce to a simmer and cook for 15 minutes or until sweetpotatoes are tender but retain their shape.
Add pineapple an cook until warmed.
Serve with brown basmati rice.

Nutrition Facts : Calories 136.8, Fat 2.7, SaturatedFat 0.3, Sodium 42.2, Carbohydrate 27.7, Fiber 4.5, Sugar 11.7, Protein 3

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