Curried Sweet Potato With Warm Paratha Bread Recipes

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CURRIED SWEET POTATO WITH WARM PARATHA BREAD



Curried Sweet Potato with Warm Paratha Bread image

Sweet potato curry puffs are a popular Singaporean street food. Slather this luscious curry-spiked sweet potato purée on warm whole-grain paratha bread if you can find it. If not, use whole-grain pita bread instead.

Provided by Harley Pasternak, M.Sc.

Yield Serves 2

Number Of Ingredients 10

1/2 small onion, diced
1/2-1 teaspoon red curry paste, to taste
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 large sweet potato (about 10 ounces), unpeeled, cut into small dice
3/4 cup nonfat milk, or more at needed
1/2 cup nonfat plain yogurt
2 teaspoons fresh lime juice
Salt and black pepper
2 whole-grain paratha breads, warmed

Steps:

  • Coat a medium nonstick skillet with cooking spray; place over medium-low heat. Add the onion; cook for 2 minutes, until softened, stirring. Add the curry paste, cumin, and cinnamon; cook for 30 seconds, stirring to dissolved the paste. Add the sweet potato; cook for 2 minutes, stirring to coat.
  • Pour in the milk. Simmer for 12 minutes, until the sweet potato is tender, stirring often and adding more milk if the mixture dries out.
  • Transfer to a food processor or blender. Add the yogurt and lime juice; process until smooth. Season with salt and pepper. Serve with the warm bread.

CURRIED SWEET POTATO SURPRISE



Curried Sweet Potato Surprise image

I was given a recipe as an alternative to the traditional 'sweet' sweet potato dishes. I was very dubious at first, but I went ahead, made it with fresh sweet potatoes (not canned, as they are not available in Canada), made my own adjustments and gave it a go. The finished product looked, smelled and tasted FANTASTIC! Not mushy, and the flavors mingle beautifully! People are pleasantly surprised when they taste it. Enjoy!

Provided by Karin

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h10m

Yield 8

Number Of Ingredients 7

1 (29 ounce) can pears, drained and chopped
1 (29 ounce) can sliced peaches, drained
1 (15 ounce) can pineapple chunks, drained
2 cups peeled cubed sweet potato
⅓ cup butter
¼ cup brown sugar
1 tablespoon curry powder, or to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking pan.
  • Place drained pears, peaches, pineapple, and cubed sweet potatoes in a large bowl.
  • Melt butter in a saucepan over low heat. Whisk in brown sugar and curry powder until well blended. Pour over the sweet potato mixture and toss to coat. Spread mixture into the prepared pan.
  • Bake in the preheated oven until sweet potatoes are tender, about 50 minutes.

Nutrition Facts : Calories 498.1 calories, Carbohydrate 104.3 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 7 g, Protein 1.3 g, SaturatedFat 4.9 g, Sodium 152.2 mg, Sugar 72.8 g

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