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.
| Servings | Prep Time | Cook Time |
| 4servings | 10minutes | 30minutes |
| Servings | Prep Time |
| 4servings | 10minutes |
| Cook Time |
| 30minutes |
Ingredients
- 1 onion chopped
- 2 garlic cloves crushed
- 500 g orange sweet potatoes peeled and cut into chunks
- 1 tbsp mild curry powder
- 1 tbsp fresh ginger finely chopped
- 1 398 ml can chopped tomatoes
- 1⁄3 cup diluted salt-reduced or homemade vegetable stock plus 2 tablespoons
- 1 cup shelled fresh or frozen peas thawed if necessary
- 250 g paneer or firm tofu cut into 1.5 cm cubes
- 2 tbsp fresh mint chopped or whole
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Ingredients
Servings: servings
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Instructions
- Heat the vegetable oil in a large frying pan and fry the onion and garlic gently, stirring occasionally, for 4-5 minutes until softened.
- Add the sweet potatoes and cook, stirring, for 2 minutes, then stir in the curry powder and ginger and cook for 30 seconds.
- 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.
- 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.
Recipe Notes
Cook's tip: Paneer is a lightly pressed Indian cheese that is available in Indian grocery stores.
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
