Best Kelang Palya Sweet Potato Curry Recipes

CAULIFLOWER & SWEET POTATO CURRY SOUP

Steps:

• In a large saucepan sprayed with vegetable spray, heat the oil.
• Sauté the garlic and onion until softened, about 5 minutes.
• Add the curry powder, cinnamon, salt, pepper, cauliflower, stock, sweet potatoesand honey and bring to a boil.
• Cover, reduce the heat and simmer for 25minutes or until the potatoes are tender.
• Transfer to a food processor or blender and purée until creamy and smooth.
• Return to the saucepan and thin with more stock ifdesired.
• Ladle into bowls. Garnish with a dollop of sour cream and cilantro.

BUTTERNUT SQUASH AND SWEET POTATO CURRY

Steps:

• Heat the oil in a large pan and fry the onions for 4-5 minutes until golden.
• Add the garlic, butternut squash, sweet potatoes, potatoes and apple. Then stir in the curry paste, turmeric, ginger, bay leaves, stock, raisins and plenty of seasoning.
• Bring to the boil, stir well, then cover and simmer for 15-20 minutes, stirring occasionally, until the vegetables are just tender. Spoon into bowls and add a spoonful of yogurt and serve over basmati rice.

CHICKEN AND SWEET POTATO CURRY

Steps:

• In a heavy-duty plastic zip-lock bag, add the flour, curry powder, and salt; shake to mix.
• Add in the chicken; seal bag, shake until the chicken is evenly coated.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add in the chicken; stir-fry for 2-3 minutes or until browned.
• Stir any remaining flour mixture into the apple juice.
• Add apple juice, sweet potatoes, and chili to the chicken; stir.
• Cover and cook 10-15 minutes, stirring occasionally, until the chicken is no longer pink and potatoes are tender.
• Stir in jelly until melted.
• Serve over hot cooked couscous.

BEEF & SWEET POTATO CURRY

Steps:

• In a bowl, mix beef, salt and turmeric. Heat oil in a pot on medium heat.
• Add onion, garlic and ginger and saute 3 minute
• Add the beef mix and spices and saute 5 minute
• Add the water, cover and simmer until beef tender.
• Add potatoes and simmer another 20 minute.
• Serve over top of rice or as a stew with Nana bread.
• Note: If your curry is a bit on the bitter side, add a pinch of sugar (or more to your liking) when adding the sweet potatoes.

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.

KELANG PALYA (SWEET POTATO CURRY)

Steps:

• Peel and cube sweet potatoes. Put it in a bowl of cold water and set aside. See note.
• In a pan, heat the oil.
• Add the cumin, mustard and urad dal.
• When the mustard splutters and urad dal has changed color, add curry leaves, red chili and ginger.
• Stir for a minute then add the turmeric powder.
• Stir and now add the sweet potatoes.
• Dissolve the asafoetida in the water and add to the pan.
• Add salt to taste.
• Add the crushed jaggery only if using the pale sweet potato as the orange one is sweet enough.
• Mix well, cover and let cook until the sweet potatoes are tender.
• Serve garnished with chopped fresh corriander leaves.
• NOTE: If you would like to make mashed sweet potatoes, boil them first in lightly salted water until tender enough to be mashed with a fork.