SWEET POTATO CURRY | HOW TO MAKE SWEET POTATO CURRY
Sweet potato curry is a delicious & healthy side dish you can enjoy with plain rice or roti.
Provided by Swasthi
Categories Main
Time 30m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 134 kcal, Carbohydrate 30 g, Protein 3 g, Sodium 218 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
SATAY SWEET POTATO CURRY
Cook this tasty vegan curry for an exotic yet easy family dinner. With spinach and sweet potato, it boasts two of your five-a-day and it's under 400 calories
Provided by Elena Silcock
Categories Dinner, Main course
Time 1h
Number Of Ingredients 12
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.
Nutrition Facts : Calories 387 calories, Fat 25 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
WEST INDIAN SPICY BEEF CURRY
From Food and Drink Magazine Autumn 2006. An unusual curry for the curry aficionado. West Indian Curry is slightly different-the mix of spices is a little sweeter with more cinnamon, anise and turmeric in it and there is no chili. You can add the lethally hot Scotch bonnet chilies into this or use hot sauce to spike it up afterwards. You can purchase West Indian curry powder, if desired. You can also turn this into an Indian curry by using Indian curry powder or paste. This is an interesting method to make this dish. You actually just reheat the meat in the curry mixture when needed, making it perfect for elegant entertaining. West Indian sweet potato is called boniato and it is drier than our sweet potatoes. If it is not available, use sweet potato.
Provided by mell_2
Categories Curries
Time 55m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Place coriander, anise or fennel, black mustard seeds, cumin seeds and Jamaican allspice in a dry skillet over medium heat. Stir seeds together until mixture smells fragrant. Remove from heat and grind in a spice grinder. Stir in turmeric and cinnamon.
- Dredge meat with 1 tbsp (15 mL) curry mixture, reserving remainder. Season with salt.
- Heat oil in a sauté pan or deep skillet over high heat. Add meat in batches and sear until well browned on all sides, about 4 minutes. Remove from skillet and reserve. The meat should be rare.
- Add more oil to skillet, if needed, reduce heat to medium and add onion, red and yellow peppers, sweet potato and 1 tbsp (15 mL) spice mixture (there may be some left over). Sauté until onions are softened. Add tomatoes and stock. Bring to boil, reduce heat and simmer for 20 minutes or until sauce is thickened and sweet potato is cooked. Stir in lime juice.
- When ready to serve, reheat sauce and add meat. Simmer together for 5 to 8 minutes or until meat is hot and a little more cooked. Sprinkle with coriander just before serving.
Nutrition Facts : Calories 442, Fat 29.8, SaturatedFat 10.5, Cholesterol 101.3, Sodium 357.4, Carbohydrate 12.1, Fiber 2.8, Sugar 3.4, Protein 31.2
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- Add the ginger, turmeric, garlic and chilli. Cook for 1-2 minutes. Then add cumin and coriander and cook for 1 more minute.
- Add sweet potato, carrot, and coconut milk. Cover with a lid, and simmer until the carrot and the potato are soft. Turn off the heat.
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