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
Servings: servings
Servings: servings
  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.
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