Sweet Potato Pea Curry Food

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VEGAN SWEET POTATO CHICKPEA CURRY



Vegan Sweet Potato Chickpea Curry image

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

3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 (15 ounce) can chickpeas, drained
1 (14.5 ounce) can diced tomatoes
1 (14 ounce) can coconut milk
1 sweet potato, cubed
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon salt
¼ teaspoon red chile flakes
1 cup baby spinach

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 & PEA CURRY



Sweet potato & pea curry image

A fab, cheap, veggie curry, great for a student gathering. And the left overs will taste great the next day.

Provided by Lesley Waters

Categories     Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 8

3 tbsp curry paste from a jar
1 onion , finely chopped
450g potatoes , cut into chunks
2 large sweet potatoes (about 900g) cut into chunks
600ml vegetable stock , from a cube is fine
400ml can coconut milk
175g frozen peas
small bunch coriander , roughly chopped

Steps:

  • Heat the curry paste in a large pan and stir in the onion. Cover and cook for 5 mins, stirring occasionally, until softened. Add the potatoes, stock and coconut milk to the pan and bring to the boil.
  • Turn the heat down and simmer the curry for 20 mins until the potato has softened. Add the peas, bring back to the boil and simmer for 2 mins more. Season to taste and spoon the curry into bowls. Scatter over the coriander before you tuck in.

Nutrition Facts : Calories 513 calories, Fat 20 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 77 grams carbohydrates, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 1.46 milligram of sodium

POTATO PEA CURRY



Potato Pea Curry image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 4 entrees, 6 sides

Number Of Ingredients 16

3 large baking potatoes, peeled
1/2 cup clarified butter (ghee)
2 large onions, diced
1 tablespoon chopped garlic
1 tablespoon freshly grated ginger
2 1/2 tablespoons ground cumin
1 teaspoon turmeric
1/2 tablespoon ground coriander
1/2 tablespoon crushed red pepper flakes
3 tomatoes, seeded and diced
3 cups chicken stock or water
1 tablespoon salt
2 cups fresh or frozen peas, thawed
1 tablespoon brown sugar
1/4 cup freshly squeezed lime juice
1 bunch cilantro, leaves roughly chopped

Steps:

  • Cut the potatoes into 1/2-inch dice. To remove the excess starch, place the potatoes in a bowl and rinse with cold running water until the water runs clear. Drain well.
  • Heat 1/4 cup clarified butter in a medium saucepan over medium-high heat. Saute the onions until they are brown. At the same time, heat the remaining clarified butter in a large skillet over medium heat. Fry the potatoes until they are golden and add sauteed onions.
  • Add the garlic and ginger, and cook just long enough to release their aromas, about 2 to 3 minutes. Remove from the heat and add the cumin, turmeric, coriander, and pepper flakes. Return the pan to medium heat. Stir in the tomatoes, chicken stock or water, and salt.
  • Simmer, uncovered, until the potatoes are soft, about 15 minutes. Add the remaining ingredients and cook until the peas are heated through. Adjust the seasonings and serve immediately.

GROUND TURKEY, SWEET POTATO & PEA CURRY



Ground Turkey, Sweet Potato & Pea Curry image

This recipe was somewhat inspired by Banriona's Recipe #408979, which I thought was a great Americanized twist on a classic Lebanese recipe. In the same vein, this is like a flavorful Indian curry crossed with a traditional stew. No rice or naan needed, as it's very filling. Perfect for a cold winter night!

Provided by rpgaymer

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 19

2 tablespoons ghee or 2 tablespoons oil
2 small onions, chopped
4 serrano peppers, chopped
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground turmeric
1 teaspoon cinnamon
2 teaspoons ground cumin
1 teaspoon ground cardamom
1 teaspoon chili powder
2 tablespoons ginger, peeled & shredded
1 lb lean ground turkey
2 1/2 cups sweet potatoes, peeled & diced into bite-size pieces
1 (14 1/2 ounce) can coconut milk (I use the light kind)
1/2-1 cup water
1 tablespoon tomato paste
1 tablespoon palm sugar or 1 tablespoon brown sugar
5 ounces frozen peas
1/2-1 teaspoon garam masala (optional)

Steps:

  • In a large saucepan, heat the ghee/oil over medium-high heat. Saute the onion, pepper and garlic for 3-5 minutes, or until the onion has softened.
  • Add the salt, turmeric, cinnamon, cumin, cardamom, chili powder, & ginger and combine well. Saute for 1 minute.
  • Add the ground turkey & stir well. Cook until meat is browned (about 3-5 minutes).
  • Add the sweet potato, coconut milk, 1/2 cup water, tomato paste and sugar. Stir well & bring to a boil, then lower heat & simmer for 20 minutes, or until the sweet potatoes are cooked through. Add the other 1/2 cup water if too much liquid gets cooked off to your liking.
  • Add the peas and garam masala, and cook just a bit more until the peas are warm. Add salt & pepper if desired; serve.

POTATO AND YELLOW SPLIT PEA CURRY



Potato and Yellow Split Pea Curry image

Potato and Yellow Split Pea Curry Recipe. A fast and hassle free meal perfect for Meatless Mondays.Reap the health benefits of dried yellow split peas with this curry.

Provided by MexicanMadeMeatless.com & Nancy Lopez-McHugh

Categories     Curry     Healthy     low calories     low-fat     vegan     Vegetables

Time 40m

Number Of Ingredients 17

3-4 medium potatoes (the weight was around 1 lb or 500gm, peeled and cut into equal sizes)
one cup or 200 g of dried yellow split pea
one medium yellow onion (finely chopped)
3 garlic cloves (minced)
one small piece ginger (finely chopped)
1 to 2 dried red chile peppers
one large tomato (finely chopped)
1/4 tsp whole (yellow mustard seed)
2 curry leaves (optional)
one cinnamon stick
1/2 tsp whole coriander seed
one tbsp whole cumin seed
*2 tsp Garam Masala ((I used my homemade recipe))
one tsp turmeric powder
one tbsp olive oil
4 cups or 1 lt water (or low sodium & no MSG vegetable broth)
freshly chopped cilantro to taste

Steps:

  • Pick through and rinse the split peas, set aside and allow to drain. Heat the oil and once warm saute the onion until soft and translucent. Next add ginger and garlic and saute for 2 minutes. Then add all of the spices, curry leaves and chile, cook until the spices begin to pop making sure to stir and prevent burning. Add the potatoes, tomato, split peas, and water/stock. Stir well, cover and simmer until the split peas and potatoes have soften or about 30-40 minutes. Taste and adjust seasoning if needed. Mix in chopped cilantro right before serving. Serve with steamed basmati rice and steamed broccoli if desired.

POTATO AND PEA CURRY



Potato and pea curry image

Aloo dum is a potato and pea curry which is possibly the most common vegetable curry in India. It's almost like chips with everything here, aloo dum with everything there. It's either easy to make or hard, depending on what you want to do with it. If I was describing it to somebody I'd just say boil potatoes, fry them with garam masala, add some tomato, chilli, turmeric and salt and it's done; then, if you like, throw in frozen peas just before the end. This meal, if served as 8 portions, provides 223kcal, 4g protein, 28g carbohydrate (of which 4g sugars), 10g fat (of which 1.5g saturates), 4g fibre and 0.4g salt per portion.

Provided by Rick Stein

Categories     Main course

Yield Serves 6-8

Number Of Ingredients 20

1kg/2lb 4oz potatoes, peeled and cut into 3cm/1¼oz chunks
4 tbsp vegetable oil
1 tsp ground turmeric
3 tbsp vegetable oil
2 Indian bay leaves
¼ tsp asafoetida
1 medium onion, very finely chopped
6 garlic cloves, finely crushed
5cm/2in fresh root ginger, finely grated
1 tsp Kashmiri chilli powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp amchur (dried mango powder)
½ tsp ground turmeric
½ tsp salt
200g/7oz tomato passata
2 green chillies, sliced lengthways into thin strips, with or without seeds according to preference
150g/5½oz frozen peas
1 tsp garam masala
handful chopped coriander leaves, to finish

Steps:

  • Boil the potatoes in a pan of salted water for eight minutes until just tender, then drain well. Heat the oil in a heavy-based saucepan or karahi over a medium-high heat, add the potatoes and fry over a high heat for 5 minutes, or until just starting to colour. Add the turmeric and fry for 30 seconds. Remove from the heat.
  • For the sauce, heat the oil in another pan over a medium-high heat. Add the bay leaves and fry for one minute, then add the asafoetida and stir. Add the onion and fry for five minutes; then add the garlic and ginger and fry for five minutes, or until softened and lightly golden-brown.
  • Add the chilli powder, cumin, coriander, amchur, turmeric and salt and fry for one minute, then add the tomato passata, green chillies and 100ml/3½fl oz water and stir together. Add the fried potatoes, reduce the heat to medium, cover the pan and cook for 10 minutes, adding a splash of water if anything catches on the bottom of the pan.
  • Add the peas and garam masala and cook uncovered for 3-4 minutes, or until the peas are cooked. Garnish with fresh coriander and serve.

Nutrition Facts : Calories 223kcal, Carbohydrate 28g, Fat 10g, Fiber 4g, Protein 4g, SaturatedFat 1.5g, Sugar 4g

SWEET POTATO & PEA CURRY



Sweet Potato & Pea Curry image

Make and share this Sweet Potato & Pea Curry recipe from Food.com.

Provided by PinkCherryBlossom

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons curry paste, from a jar
1 onion, finely chopped
450 g potatoes, cut into chunks
2 large sweet potatoes, cut into chunks (about 900g)
600 ml vegetable stock, from a cube is fine
400 ml coconut milk
175 g frozen peas
1/4 cup fresh coriander

Steps:

  • Heat the curry paste in a large pan and stir in the onion.
  • Cover and cook for 5 mins, stirring occasionally, until softened.
  • Add the potatoes, stock and coconut milk to the pan and bring to the boil.
  • Turn the heat down and simmer the curry for 20 mins until the potato has softened.
  • Add the peas, bring back to the boil and simmer for 2 mins more.
  • Season to taste
  • spoon the curry into bowls.
  • Scatter over the coriander before eating.

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Food blogger, Taryn Littleton, created this delicious curry for us. We love the legume and sweet potato combo – both are sources of low glycemic index carbohydrates, rich in slowly digested starch and fibre, helping to control blood sugar levels. Also, eating dry beans, peas and lentils at least 4 times a week can help prevent…
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POTATO PEAS CURRY RECIPE BY NEHA DUA - COOKPAD
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Vegan Sweet Potato Chickpea Curry Recipe | Allrecipes best www.allrecipes.com. Instructions Checklist. Step 1. 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.
From therecipes.info


LIME, CHILLI AND COCONUT SWEET POTATO AND PEA CURRY – NO ...
Sweet potato is one of my favourite ingredients. One recipe I’ve come across a few times is Sweet Potato Lime and Coconut soup. I thought I could use these flavours and spice things up and make a curry. The result was a dish that had the chilli heat you’d expect in …
From noordinarycook.com


LEEK, PEA AND SWEET POTATO CURRY RECIPE - FOOD NEWS
Heat the oil in a large saucepan and sauté the onion, garlic and ginger for 2-3 minutes until soft and fragrant. Add the curry powder and spices and cook for 1 minute then add the stock and spilt peas, simmer for 15 minutes then add the sweet potato and simmer a further 15-20 minutes until the peas and potato are tender.
From foodnewsnews.com


SWEET POTATO STIR FRY RECIPE - ALL INFORMATION ABOUT ...
Recipe: Chicken, Sweet Potato and Snow Pea Stir Fry ... best health.clevelandclinic.org. Add the garlic and ginger to the wok and cook, stirring, for 30 seconds. Add the sweet potato, red pepper, fennel and 1/2 cup water and cook, stirring for 2 minutes. Stir in the shredded cabbage, snow peas and the soy sauce mixture.
From therecipes.info


SWEET POTATO PEA MINCE CURRY - ESMESALON.COM
1 cup frozen peas; Sweet potato cubes (about 2 cups) Sweet Potato Pea Mince Curry Method. Cardamom and stick cinnamon and cook until the bottom browns slightly. Combine all the spices with the tomato paste and mix with enough water to make a runny paste. Add this to the onion mix and simmer for 15 minutes.
From esmesalon.com


CARIBBEAN TOFU AND SWEET POTATO CURRY WITH RICE AND PEAS ...
Stir well to combine, and cook for another minute or 2 before adding the sweet potato and mixing thoroughly. Add about 500ml of water, then bring to the boil on medium heat. Once boiling, cover and lower the heat to a simmer for 10 to 12 minutes, until the sweet potatoes are soft and the curry has thickened.
From nhs.uk


POTATO PEA CURRY RECIPES
Stir through the peas and cook for another 5 mins. Sprinkle over the coriander leaves, and serve with lime wedges and warm naan bread. Nutrition Facts : Calories 336 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium
From tfrecipes.com


SWEET POTATO CHICKPEA CURRY - CHEF MICHAEL SMITH
Add the sweet potatoes, chickpeas, coconut milk, orange juice and peanut butter and salt. Bring to a simmer, lower the heat and continue simmering until the sweet potatoes are tender, about 30 minutes. Stir in the peas, spinach and cilantro. Serve over rice.
From chefmichaelsmith.com


SWEET POTATO PEA CURRY RECIPES
Heat the curry paste in a large pan and stir in the onion. Cover and cook for 5 mins, stirring occasionally, until softened. Add the potatoes, stock and coconut milk to the pan and bring to the boil. Turn the heat down and simmer the curry for 20 mins until the potato has softened. Add the peas, bring back to the boil and simmer for 2 mins more.
From tfrecipes.com


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