South Indian Sweet Potato Curry Recipe
Elevate your taste buds with our Sweet Potato Curry. It's a South Indian delight that harmoniously blends the sweetness of sweet potatoes with the fiery kick of bold spices.
Servings: 4
Calories: 270kcal
Ingredients
- 1/2 yellow onion cut into chunks (about 1 cup)
- 2 large garlic cloves peeled
- 1 peeled fresh ginger
- 2 tablespoons melted ghee (you can use olive oil as a substitute)
- 2 tablespoons extra virgin olive oil
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1/4 teaspoon ground cardamom
- 1 Thai bird’s eye chili seeded
- 1 tablespoon tomato paste
- 2 1/2 cups vegetable broth
- 1 teaspoon brown sugar
- 1 kaffir lime leaf
- 3/4 pound diced sweet potatoes peeled, cut into 1” cubes
- 2 cups cauliflower florets
- 1 cup chopped carrot
- 2 small tomatoes cored and chopped
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3 cups baby spinach leaves
- 1/4 cup chopped fresh cilantro
Instructions
- Place the onion, garlic, ginger, oil, garam masala, cumin, cardamom, and chili in the bowl of a food processor and purée until a paste forms.
- Transfer the mixture to a large pot and set the burner to medium heat. Cook, stirring often, for 10 minutes until the mixture darkens and becomes aromatic.
- Add the tomato paste and cook for another 1-2 minutes.
- Add the broth, brown sugar, and lime leaf to the pot. Scrape the brown bits up from the bottom of the pot and simmer for 10 minutes.
- Add the sweet potatoes, cauliflower, carrots, tomatoes, salt, and pepper to the pot. Allow it to come to a boil over medium heat, and then reduce heat to medium-low.
- Cover and simmer until vegetables are tender. Stir occasionally for about 8-12 minutes.
- Add spinach and cook until wilted, about 1 minute. Discard the lime leaf and season with additional salt and pepper as needed. Lastly, garnish with fresh cilantro leaves.
- Serve with cooked basmati rice.
Notes
Storage Info:
To store South Indian Sweet Potato Curry, allow it to cool to room temperature, then transfer it to an airtight container. You can refrigerate it for up to 3-4 days. If you wish to freeze it for longer storage, place it in a freezer-safe container or zip-top freezer bag, removing as much air as possible. It can stay good in the freezer for about 2-3 months. To reheat, gently thaw in the refrigerator overnight if frozen, then warm it on the stovetop over low to medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, stirring at intervals to ensure even heating. Add a splash of water if needed to restore the desired consistency.
Nutrition
Serving: 1serving | Calories: 270kcal | Carbohydrates: 31g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 19mg | Sodium: 429mg | Potassium: 832mg | Fiber: 7g | Sugar: 10g | Vitamin A: 19924IU | Vitamin C: 43mg | Calcium: 87mg | Iron: 2mg
