Sweet Potato & Fruit Curry |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The idea of combining curry with sweet potatoes, red peppers and pineapple intrigues me. Saving this to try soon. Ingredients:
2 teaspoons vegetable oil |
1 onion, finely chopped |
1 1/2 inches gingerroot, peeled and finely minced |
2 garlic cloves, crushed |
3 medium green chilies, chopped finely or 1 large hot chili pepper, fimely chopped |
1/2 cup green beans, cleaned and trimmed to 1-2 inch pieces |
2 large sweet potatoes, diced into large chunks |
1 cup canned pineapple chunk, packed in their own juice |
1 red pepper, sliced into strips |
2 cups vegetable stock |
1 teaspoon garam masala |
1 teaspoon cumin |
2 teaspoons coriander |
Directions:
1. In a large sauce pan, saute the onion, ginger, green chillies and garlic in oil until onion is transparent.
2. Add 2 tablespoons of the of vegetable stock and the spices to the onions and continue to cook for 3 minutes.
3. Add the sweet potatoes, green beans and red peppers with the remaining stock to the pan. Bring stock to a boil.
4. Reduce to a simmer and cook for 15 minutes or until sweetpotatoes are tender but retain their shape.
5. Add pineapple an cook until warmed.
6. Serve with brown basmati rice.
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