South Indian Sweet Potato Curry Recipes

SWEET POTATO CURRY | HOW TO MAKE SWEET POTATO CURRY

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.

SOUTH INDIAN SWEET POTATO CURRY RECIPE

Steps:

• Place the onion, garlic, ginger, oil, garam masala, cumin, cardamom, and chili in the bowl of a food processor and puree 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 yams, cauliflower, carrot, 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, stirring occasionally, 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. Garnish with fresh cilantro leaves and serve with cooked basmati rice.

SWEET POTATO CURRY

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat; saute celery and onions until tender, 3-5 minutes. Stir in sweet potatoes, garlic, seasonings, coconut milk and broth; bring to a boil. Reduce heat; simmer, uncovered, just until potatoes are tender, 15-20 minutes, stirring occasionally., Stir in green beans and garbanzo beans; cook, uncovered, until green beans are tender, about 5 minutes, stirring occasionally. Serve with rice.

SOUTH INDIAN POTATO CURRY

Steps:

• Pour the oil into a medium pan and set over medium-high heat. When hot, put in the mustard seeds, urad dal, and red chilies. As soon as the mustard seeds begin to pop, a matter of seconds, put in the curry leaves and onions. Turn heat to medium. Stir and fry the onions for about 3 minutes or until they have softened but not browned. Put in the tomatoes, coriander, cayenne, and garam masala. Stir for a minute. Add the potatoes and stir a minute. Now pour in 1 cup water and the salt. Bring to a boil. Cover, turn heat to low, and cook 15-20 minutes or until the potatoes are tender. Add the coconut milk and cilantro and stir them in.

NORTH-SOUTH SWEET POTATO CURRY

Steps:

• Sliced the onion and dice the sweet potato. I don't peel the sweet potato for the fiber and nutrients, and the texture, but this is up to you.
• Microwave the diced sweet potato for 2-3 minutes, to partly or mostly cook.
• While it microwaves, heat the oil in a large nonstick skillet. When it is quite hot, add about half of the spices, stir and cook for about a minute or less, then add the onion and saute while the potato finishes.
• When the potato is done, add it to the skillet. cook (almost like a stirfry) for 3-5 minutes.
• Add the chickpeas, tomatoes, spinach, and the other half of the spices. Continue to cook on high for 5-10 minutes, then simmer until it is dry or saucy enough to your taste.

SOUTH INDIAN POTATO-OKRA CURRY (BHINDI CURRY)

Steps:

• Rinse okra and let dry completely before cutting into 1/4-inch thick wheel-shaped rounds, at least 10 minutes.
• While okra is drying, heat 1 tablespoon oil in a skillet over medium-high heat in a skillet. Fry potatoes in the hot oil until nearly browned, 5 to 7 minutes. Set aside.
• Heat remaining oil in a large skillet or wok over medium-high heat. Add cumin seeds and cook until beginning to brown, about 30 seconds. Add mustard seeds; cook until they start to pop, 15 to 30 seconds. Add curry leaves, followed by okra rounds. Stir-fry until okra is brown and crispy, 5 to 7 minutes. Add onion, chile pepper, garlic, and salt; fry until onions begin to brown, about 5 minutes. Add turmeric and fenugreek; stir to coat evenly. Stir in cilantro. Serve.

WEST INDIAN SWEET POTATO CURRY

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.