Sweet potato curry with paneer

A light, colourful curry that is very quick and easy to make, this is packed with antioxidant-rich vegetables. Sweet potatoes, in particular, are an excellent source of beta-carotene and provide good amounts of fibre, vitamins B6 and C, potassium and folate. Serve with nan bread.

Ingredients

1 tablespoon vegetable oil

1 onion, chopped

2 garlic cloves, crushed

500 grams (1 lb) orange sweet potatoes, peeled and cut into chunks

1 tablespoon mild curry powder

1 tablespoon finely chopped fresh ginger

398 ml can chopped tomatoes

1⁄3 cup plus 2 tablespoons diluted salt-reduced or homemade vegetable stock

1 cup shelled fresh or frozen peas, thawed if necessary

250 grams (1⁄2 lb) paneer or firm tofu, cut into 1.5 cm cubes

2 tablespoons chopped or whole fresh mint

Directions

1.Heat the vegetable oil in a large frying pan and fry the onion and garlic gently, stirring occasionally, for 4–5 minutes until softened.

2.Add the sweet potatoes and cook, stirring, for 2 minutes, then stir in the curry powder and ginger and cook for 30 seconds.

3.Stir in the tomatoes with their juice, and the stock. Bring to a boil, then reduce the heat, cover and cook gently for 12–15 minutes until the sweet potato is tender when pierced with a knife.

4.Stir in the peas and simmer for 3 minutes, then add the diced paneer or tofu and cook for a further 2 minutes until heated thoroughly. Season to taste, scatter with the chopped mint and serve hot.

Cook’s tip• Paneer is a lightly pressed Indian cheese that is available in Indian grocery stores.

Serves 4

Preparation time 10 minutes

Cooking time 30 minutes

Nutritional information

Each serving

13.5 g protein • 9.5 g fat of which 1.5 g saturates • 25.5 g carbohydrate • 8.5 g fibre • 258 Calories

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