Kelang Palya Sweet Potato Curry Food

SWEET POTATO CURRY | HOW TO MAKE SWEET POTATO CURRY

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.

KELANG PALYA (SWEET POTATO CURRY)

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.

NORTH-SOUTH SWEET POTATO CURRY

Steps:

• Sliced the onion and dice the sweet potato. I don't peel the sweet potato for the fiber and nutrients, and the texture, but this is up to you.
• Microwave the diced sweet potato for 2-3 minutes, to partly or mostly cook.
• While it microwaves, heat the oil in a large nonstick skillet. When it is quite hot, add about half of the spices, stir and cook for about a minute or less, then add the onion and saute while the potato finishes.
• When the potato is done, add it to the skillet. cook (almost like a stirfry) for 3-5 minutes.
• Add the chickpeas, tomatoes, spinach, and the other half of the spices. Continue to cook on high for 5-10 minutes, then simmer until it is dry or saucy enough to your taste.

WEST INDIAN SWEET POTATO CURRY

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.