RCI-SP.005.0137.001
Sweet Potato Curry
Sweet Potato Curry from the Recidemia collection
Prep10 min
Cook30 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- med sweet potato1 unitpeeled and cut into chunks
- med onion1 unitcut into chunks
- 1 tsp
- 1 pinch
- each water or vegetable broth1 unit
- heaping tbsp of cornstarch mixed with a little cold water to form a thin paste1 unit
Method
1
Heat a large saucepan or heavy-bottomed pot over medium heat. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
2
Stir in the curry powder and hot pepper flakes, mixing well to coat the onion. Toast the spices for about 1 minute until fragrant.
3
Add the sweet potato chunks to the pot and stir to combine with the spiced onion mixture.
1 minutes
4
Pour in the water or vegetable broth, stirring well to combine all ingredients. Bring the mixture to a boil over medium-high heat.
5
Reduce the heat to medium and simmer for 12-15 minutes, until the sweet potato chunks are tender when pierced with a fork.
14 minutes
6
While the curry simmers, ensure the cornstarch paste is well mixed and lump-free. Once the sweet potato is cooked through, slowly pour the cornstarch paste into the curry, stirring constantly to prevent lumps.
7
Continue cooking and stirring for 1-2 minutes until the sauce thickens and becomes glossy. Adjust the seasoning with additional curry powder or hot pepper flakes if desired.
8
Transfer the sweet potato curry to serving bowls or plates and serve warm. Pair with rice or flatbread if desired.