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Sweet Potato Curry served in a dish
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Spiced Sweet Potato Curry With Coconut

Sweet potato has been one of my recent favorites. I have been using this vegetable in lot of dishes that requires potatoes, and my family absolutely loves it. This curry tastes really good with rice or with roti’s. It is very simple to make and tastes yummy.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Curry, Side Dish, south indian recipe, Sweet Potato dish
Cuisine: Indian
Diet: Low Fat, Vegan, Vegetarian
Servings: 4 People
Calories: 261kcal

Equipment

  • pan
  • plate
  • Cooking Pot

Ingredients

  • 4 Sweet potatoes
  • 1 Shallot or onion
  • 2 cloves Garlic
  • Red chilies depending on how spicy you like it
  • Curry leaves a handful
  • ¼ cup Coconut grated
  • 1 tablespoon Oil
  • 1 teaspoon Mustard seeds
  • ¼ teaspoon Asafetida
  • to taste Salt

Instructions

  • Clean the sweet potatoes, peel them and cut them into small cubes.
  • In a pan, heat oil and add the mustard seeds, asafetida and few curry leaves. Once the seeds sputter, add the chopped sweet potatoes and salt. Cook covered until the vegetable is half cooked
  • Meanwhile, grind the onion, garlic, red chilies, and the remaining curry leaves to a coarse paste.
  • Add this to the cooked vegetable and mix well until combined. Take care not to mush the potatoes.
  • Cook it for few more minutes until everything is combined well and the potatoes are cooked through.
  • Serve with rice or roti’s or as a sandwich.

Nutrition

Calories: 261kcal | Carbohydrates: 50g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 127mg | Potassium: 834mg | Fiber: 8g | Sugar: 11g | Vitamin A: 32086IU | Vitamin C: 8mg | Calcium: 80mg | Iron: 2mg