Sweet potato curry with paneer
Servings Prep Time
4servings 10minutes
Cook Time
30minutes
Servings Prep Time
4servings 10minutes
Cook Time
30minutes
Ingredients
Instructions
  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