Sweet Potatoe Veg 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.

SATAY SWEET POTATO CURRY

Steps:

• Melt 1 tbsp coconut oil in a saucepan over a medium heat and soften 1 chopped onion for 5 mins. Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant.
• Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500g sweet potato, peeled and cut into chunks, then add 400ml coconut milk and 200ml water.
• Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
• Stir through 200g spinach and the juice of 1 lime, and season well. Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts.

SWEET POTATO CURRY WITH SPINACH AND CHICKPEAS

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.