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Sweet-potato Curry

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Recipe Ingredients

  • 1 tbsp olive oil or ghee
  • 1 red onion, sliced
  • 1 garlic clove, crushed
  • 1 cinnamon stick
  • 10 curry leaves or 2 tsp curry powder
  • ¼ tsp turmeric
  • 2 tsp garam masala
  • 1 tsp mustard seeds, crushed
  • 500g sweet potatoes, peeled and roughly chopped
  • 160ml canned coconut cream
  • 160ml canned coconut milk
  • finely grated zest of 1 lime
  • salt and pepper

Recipe Directions

1. Heat oil or ghee in a large pan and fry onion until softened (about 8 minutes). Stir in garlic and spices, and fry for 1 minute.

2. Stir in potatoes, coconut cream and coconut milk, and bring to the boil. Bubble for 15 to 20 minutes until potatoes are soft. Stir in lime zest and check seasoning. With a slotted spoon, remove cinnamon stick and curry leaves, if using. Serve with nan bread or poppadoms and yoghurt.


EACH SERVING About 1 560kJ, 4g protein, 24g fat (13g saturated), 32g carbohydrate (12g total sugars), 5g fibre.



Each Serving:

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