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Sweet Potato Curry South Indian Recipe

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Rich and satisfying vegan sweet potato curry. Hearty, comforting and insanely good, this vegan
Rich and satisfying vegan sweet potato curry. Hearty, comforting and insanely good, this vegan from www.pinterest.com

Description

Sweet potato curry is a popular and delicious South Indian recipe that is perfect for vegetarians and vegans. This flavorful and aromatic curry is made with sweet potatoes, coconut milk, and a blend of spices. It is a perfect dish for a weeknight dinner and can be served with rice or bread.

Prep Time

The prep time for this recipe is around 15-20 minutes. It includes washing and peeling the sweet potatoes, chopping the vegetables, and measuring the spices.

Cook Time

The cook time for this recipe is around 30-40 minutes. It includes cooking the sweet potatoes and vegetables, adding the spices, and simmering the curry.

Ingredients

  • 2 large sweet potatoes, peeled and chopped into cubes
  • 1 onion, chopped
  • 1 large tomato, chopped
  • 1 green chili, chopped (optional)
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp red chili powder
  • 1 tsp garam masala powder
  • 1 cup coconut milk
  • 2 tbsp oil
  • Salt to taste
  • Fresh cilantro leaves for garnishing

Equipment

  • A large pot or Dutch oven
  • A sharp knife
  • A cutting board
  • A measuring spoon
  • A ladle

Method

  1. Heat oil in a large pot or Dutch oven over medium heat.
  2. Add cumin seeds and mustard seeds and let them splutter.
  3. Add chopped onions and green chili and sauté until the onions are translucent.
  4. Add chopped tomatoes and cook until they are soft and mushy.
  5. Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well.
  6. Add chopped sweet potatoes and mix well.
  7. Cover the pot and cook for 10-15 minutes or until the sweet potatoes are tender.
  8. Add garam masala powder and coconut milk. Mix well.
  9. Simmer for 5-10 minutes or until the curry thickens.
  10. Garnish with fresh cilantro leaves and serve hot with rice or bread.

Notes

  • You can adjust the spiciness of the curry by adding or reducing the amount of chili powder and green chili.
  • Make sure to cook the sweet potatoes until they are tender but not mushy.
  • You can also add other vegetables like carrots, peas, or bell peppers to the curry.
  • If you don't have coconut milk, you can substitute it with heavy cream or yogurt.

Nutrition Info

This recipe makes around 4-6 servings. The nutrition information per serving is:
  • Calories: 250
  • Protein: 4g
  • Carbohydrates: 30g
  • Fat: 13g
  • Saturated Fat: 7g
  • Cholesterol: 0mg
  • Sodium: 300mg
  • Potassium: 600mg
  • Fiber: 5g
  • Sugar: 7g
  • Vitamin A: 260%
  • Vitamin C: 30%
  • Calcium: 6%
  • Iron: 15%

Recipe Tips

  • Make sure to use fresh and good quality spices to enhance the flavor of the curry.
  • You can roast the spices before adding them to the curry to intensify their flavor.
  • For a creamier curry, you can blend some of the sweet potatoes or coconut milk before adding them to the pot.
  • If you want a thicker curry, you can add some cornstarch or flour to the curry and cook it for a few minutes.
  • If you have leftovers, you can store them in an airtight container in the fridge for up to 3-4 days.

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