Sweet Potato Curry Indian Style

Another take on Sweet Potatoes made a Sweet Potato Curry Indian Style! Sweet Potato Curry Indian Style has a hint of South Indian flavor, infused in coconut and whole grounded Indian spices tastes yum, delicious and also healthy. You could club Sweet Potato Curry with rice Or roti whatever you wanna eat with.

Actually I had a sweet potatoes lying in my kitchen for a long time. So I thought of making some curry with it. Earlier I thought curry with sweet potatoes how would that taste ?????? but then I said let’s try then decide. To be honest curry tastes nice

I had been away for some time as I was travelling. But now I am back so will try to update recipes on a daily basis. It’s nice vibes out with all Diwali lights, diyas, rangolis, sweets minus the crackers. I hate crackers which leads to global warming hope people understand this at the earliest (:

Time is just flying by wonder if time is passing quickly Or I am getting busy? Anyways lemme share Sweet Potato Curry Indian Style recipe with everyone before time flies out

Total Time: 45 mins

Serves: 4 to 5 people

Ingredients for Sweet Potato Curry Indian Style:

1. 2 tbsp coconut oil
2. 250 gms boiled, peeled sweet potatoes and chopped into thin round slices
3. 3 to 4 red kashmiri chilies
4. 1/2 onion chopped into chunks
5. 1 tbsp coriander seed (dhaniya)
6. 100 gms groundnuts
7. 1 tbsp cumin seed
8. 1 tbsp fennel seed
9. 1/2 coconut chopped finely Or grated
10. 4 garlic flakes
11. few curry leaves
12. 2 to 3 green chilies
13. 1 big tomato chopped finely
14. 1 t/s mustard seed
15. 1 tbsp sugar
16. 2 cups water
17. a pinch of asofoetida (hing)
18. 1 t/s turmeric
19. 1 tbsp garam masala powder
20. 1 tbsp sambar masala powder
21. 1 tbsp kashmiri red chili powder (optional)
22. few chopped coriander leaves
23. salt as per taste

Method:

• Take a pan add 1 tbsp oil. Place on low heat. Once oil is hot add chopped coconut. Saute until light brown. Add all ingredients from number 3 to number 8 (ground nuts, kashmiri chilies, fennel seed, cumin seed, coriander seed, and 1/2 onion. Saute until light brown in color. Now grind into a processor until smooth paste is formed.
• Now take another pan add oil. Once oil is hot add mustard seeds. When they start crackling add caraway seed, some of curry leaves, green chilies, asofoetida and sugar. It’s time to add chopped tomatoes, turmeric powder and chopped garlic..
• Saute tomatoes and cook until oil comes out. Mash the tomatoes with a masher. Now add the grounded paste. Saute the paste until it starts bubbling on low heat. Add the sliced boiled sweet potato along with 2 cups of water. Add rest of curry leaves.
• Simmer for 20 mins Or until the gravy starts thickening. Lastly add garam masala powder, sambar masala powder, salt for seasoning and red chili powder if using. Switch off the gas. Garnish with coriander leaves. Serve Sweet Potato Curry hot with steamed rice Or roti.

1. You could make the same curry with vegetables potato etc.
2. If whole kashmiri red chilies aren’t available use kashmiri red chili powder for color and flavor then.
3. If fresh coconut isn’t available use desiccated coconut instead.
4. Also instead of groundnuts you could use cashew nuts Or almonds.
5. If you want still some sourness add little chat masala Or amchur powder.

Enjoy Sweet Potato Curry Indian Style!

The printable version below:

5 from 1 reviews

Sweet Potato Curry Indian Style

 

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Prep time

20 mins

Cook time

25 mins

Total time

45 mins

 

Ingredients (used american measuring cup, 1 cup = 250 ml)

• 2 tbsp coconut oil
• 250 gms boiled, peeled sweet potatoes and chopped into thin round slices
• 3 to 4 red kashmiri chilies
• ½ onion chopped into chunks
• 1 tbsp coriander seed (dhaniya)
• 100 gms groundnuts
• 1 tbsp cumin seed
• 1 tbsp fennel seed
• ½ coconut chopped finely Or grated
• 4 garlic flakes
• few curry leaves
• 2 to 3 green chilies
• 1 big tomato chopped finely
• 1 t/s mustard seed
• 1 tbsp sugar
• 2 cups water
• a pinch of asofoetida (hing)
• 1 t/s turmeric
• 1 tbsp garam masala powder
• 1 tbsp sambar masala powder
• 1 tbsp kashmiri red chili powder (optional)
• few chopped coriander leaves
• salt as per taste

Instructions

1. Take a pan add 1 tbsp oil. Place on low heat. Once oil is hot add chopped coconut. Saute until light brown. Add all ingredients from number 3 to number 8 (ground nuts, kashmiri chilies, fennel seed, cumin seed, coriander seed, and ½ onion.
2. Saute until light brown in color. Now grind into a processor until smooth paste is formed.
3. Now take another pan add oil. Once oil is hot add mustard seeds. When they start crackling add caraway seed, some of curry leaves, green chilies, asofoetida and sugar. It's time to add chopped tomatoes, turmeric powder and chopped garlic.
4. Saute tomatoes and cook until oil comes out. Mash the tomatoes with a masher. Now add the grounded paste. Saute the paste until it starts bubbling on low heat.
5. Add the sliced boiled sweet potato along with 2 cups of water. Add rest of curry leaves. Simmer for 20 mins Or until the gravy starts thickening. Lastly add garam masala powder, sambar masala powder, salt for seasoning and red chili powder if using. Switch off the gas. Garnish with coriander leaves. Serve Sweet Potato Curry hot with steamed rice Or roti.

Nutrition Information

Serving size: 4 to 5 people

3.2.2708

Tagged as: Bachelor Recipes, Vegan Dishes, Vegetarian Dishes