Best West Indian Sweet Potato Curry Recipes

WEST INDIAN SWEET POTATO CURRY

West Indian sweet potato curry image

Prepare this vegetarian curry in just 15 minutes. Packed with sweet potato, cabbage, tomatoes and red peppers, it contains all five of your five-a-day

Provided by Good Food team

Time 45m

Number Of Ingredients 18

Ingredients

1 tsp rapeseed oil
2 red onions, halved and sliced
thumb-sized piece ginger, finely chopped
2 tbsp Madras curry powder
1 tsp allspice
400g can chopped tomatoes
200g sachet coconut milk
1 tbsp fresh thyme leaves
1 tbsp gluten-free vegetable bouillon
3 sweet potatoes, peeled and cut into large cubes
325g white cabbage, roughly chopped
2 red peppers, chopped
125g brown basmati
1 red onion, chopped
2 garlic cloves, chopped
1 tbsp fresh thyme leaves
1 tsp vegetable bouillon
400g can black-eyed beans

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.

Nutrition Facts : Calories 543 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 29 grams sugar, Fiber 18 grams fiber, Protein 15 grams protein, Sodium 0.4 milligram of sodium

SWEET POTATO CURRY | HOW TO MAKE SWEET POTATO CURRY

Sweet potato curry | How to make sweet potato curry image

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

Ingredients

2 cups sweet potatoes (cubed )
1 cup onions (chopped finely)
1 cup tomatoes (red ripe , chopped or pureed)
1 green chili (slit )
1 tsp ginger (grated or ginger paste)
1 sprig curry leaves ((optional))
1 to 1 ½ tsp Coriander powder ((optional))
½ to 1 tsp garam masala (or any curry powder as desired)
½ tsp red chili powder
1/8 tsp turmeric
Salt ( as needed)
2 tbsps Oil ( as needed)
¼ tsp mustard ((optional))
½ tsp cumin
1 Pinch hing (or asafoetida (optional))

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

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