Sweet Potato Fruit Curry Food
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.
SWEET POTATO CURRY (SHAKARAI URULIKAZHANGU)
Enjoy this exotic fall dish alongside steamed rice, an Indian classic.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- In small bowl, mix all tangy sambhar powder ingredients. Heat 6-inch skillet over medium-high heat. Place mixture in skillet; cook 1 to 2 minutes, stirring constantly, until seeds crackle, spices turn 1 shade darker and the mixture has a nutty, pungent aroma. Transfer to a bowl; cool 8 to 10 minutes.
- Place 3 tablespoons mixture in spice grinder. Grind until mixture resembles texture of finely ground pepper. Repeat with remaining mixture. Store in airtight jar at room temperature for up to 1 month; beyond that, it will start to lose its full flavor. Makes about 1 cup spice blend; use 1 teaspoon for this recipe.
- To make curry, in wok or deep 12-inch skillet, heat oil and mustard seed over medium-high heat. Once seed begins to pop, cover wok and wait until popping stops. Add asafetida and 2 tablespoons split peas; cook and stir about 1 minute or until peas are golden brown. Add sweet potato, karhi leaves, salt and 1 teaspoon of the tangy sambhar powder; cook and stir 1 to 2 minutes.
- Stir in water. Heat to boiling; reduce heat. Cover and simmer 5 to 7 minutes or until sweet potato is tender.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 450 mg
VEGAN SWEET POTATO CHICKPEA CURRY
Yummy vegan curry dish. Serve with basmati rice and naan bread.
Provided by Sherri Zeringue D'Argenio
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.
- Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.
Nutrition Facts : Calories 292.7 calories, Carbohydrate 22.3 g, Fat 21.6 g, Fiber 4.9 g, Protein 5.1 g, SaturatedFat 13.4 g, Sodium 515 mg, Sugar 3.4 g
SWEET POTATO-CAULIFLOWER CURRY
Enjoy Indian cuisine? This flavorful vegetarian curry dish is a simple-to-make supper for six.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 19
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring frequently, until tender. Add garlic; cook 1 minute. Stir in remaining curry ingredients except cornstarch and cold water. Reduce heat to low. Cover; cook 30 minutes or until vegetables are tender.
- Uncover; increase heat to medium-high. In small bowl, blend cornstarch and cold water until smooth paste forms. Stir cornstarch mixture into curry. Cook uncovered 5 to10 minutes, stirring frequently, until thickened and bubbly.
- Meanwhile, in 1-quart saucepan, heat rice, water and butter to boiling. Reduce heat. Cover; simmer about 30 minutes or until rice is tender and water is absorbed.
- Serve curry in individual deep bowls. Top each serving with about 1/4 cup hot cooked rice, almonds, green onions and cilantro.
Nutrition Facts : Calories 400, Carbohydrate 40 g, Cholesterol 0 mg, Fat 4 1/2, Fiber 7 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 11 g, TransFat 0 g
SWEET POTATO & FRUIT CURRY
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
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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- Heat the oil in a saute pan with a tight-fitting lid. Add the sliced onion with 1/2 a teaspoon of sea salt and cook over medium heat until the onion is soft and golden. This will take at least 20 minutes.Stir often to ensure the onion doesn't burn.
- Once the onion is soft and golden add the garlic, ginger and chilli pepper. Cook for a minute or two until they release their aroma. Be careful not to let them burn.Next add the spices - (1 heaped tsp turmeric, 1 tsp yellow mustard seeds, 1.5 tsp cumin seeds, 1.5 tsp medium curry powder, 1.5 tsp garam masala). Stir well and cook just until they release their aromas, about a minute.
- Now add the chopped sweet potatoes and the bell pepper. Stir well making sure they are both covered in the spice mixture. Add 1/4 teaspoon of freshly cracked black pepper.Pour in a can of chopped/diced tomatoes. Pour about 1/4 cup of water into the can, give it a swirl then add that to the pan and stir everything together.Pop the lid on the pan and simmer for 10 minutes or until the sweet potatoes are almost tender.
- Cut the jackfruit into bitesize pieces, remove any seeds and then add it to the sauce.Pour in the coconut milk and stir gently. Check the seasoning and add more salt if you feel you need it. Simmer for about 10 minutes until the jackfruit is piping hot, the sweet potatoes are soft and the sauce is thick.Serve with rice, a sprinkling of coriander/cilantro leaves ad naan.
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