KELANG PALYA (SWEET POTATO CURRY)
This side dish used to be a popular addition to meals when I was growing up. We used the pale flesh sweet potato (second pic) that is more dry and not as sweet as the orange version (first pic). You can also make mashed sweet potatoes using the same seasonings. Note: Regarding the urad dal, there's no need to soak it beforehand. But it does need to be toasted to a golden brown color before proceeding to step 4 or else it will be hard. It can also be left out without affecting the taste much (as a kid with plenty of cavities I used to prefer them left out).
Provided by Dimpi
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 98.6, Fat 3.6, SaturatedFat 0.5, Sodium 38.1, Carbohydrate 15.7, Fiber 2.4, Sugar 4.2, Protein 1.6
CAULIFLOWER & SWEET POTATO CURRY SOUP
Make and share this Cauliflower & Sweet Potato Curry Soup recipe from Food.com.
Provided by kelly in TO
Categories Stocks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 128.9, Fat 2.6, SaturatedFat 0.8, Cholesterol 2.9, Sodium 106.8, Carbohydrate 25.2, Fiber 3.8, Sugar 9.4, Protein 2.6
BUTTERNUT SQUASH & SWEET POTATO CURRY
Make and share this Butternut Squash & Sweet Potato Curry recipe from Food.com.
Provided by ResyopUK
Categories Curries
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan and fry the onions for 4 - 5 minutes until golden.
- Add the garlic, squash, sweet potatoes, potato and apple. Stir in the curry paste, turmeric powder, ginger, bay leaves, stock and seasoning to taste.
- Bring to the boil, stir well, then cover for 15 - 20 minutes until vegetables are cooked to liking. Stir from time to time.
- Serve with boiled basmati rice.
Nutrition Facts : Calories 409.6, Fat 9.8, SaturatedFat 1.4, Sodium 67, Carbohydrate 78.8, Fiber 12.3, Sugar 18.1, Protein 7.1
NORTH-SOUTH SWEET POTATO CURRY
Using a mixture of northern and southern Indian techniques and ingredients, this quick curry for two is best over brown rice. Add water or tomato and garbanzo liquids for a saucier curry, or leave as is for a slightly drier dish.
Provided by BrotherAdso
Categories Curries
Time 40m
Yield 1 big skillet, 2 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 702.2, Fat 12.8, SaturatedFat 2.3, Sodium 1217.3, Carbohydrate 129.6, Fiber 23.4, Sugar 13, Protein 24.2
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