ICYMI the sweet potato is generally better for you than a regular potato. They’re an excellent source of vitamin A and beta carotene, as well as fibre and many other vitamins and minerals, which overall makes them “highly nutritious” according to Healthline. Sweet potatoes promote better gut health. And they’re also lower on the glycemic index, which means improved blood sugar regulation compared to a regular potato.
This versatile root vegetable also comes in a variety of sizes and colours–including orange, purple and white–and is grown worldwide so the sweet potato likely has a local varietal to wherever you are. This all sounds pretty sweet to us!
Our Chef Joshna Maharaj serves up a one-pot sweet potato curry recipe that’s perfect for multiple meals. It’s simple to make and wholesome…really, what’s not to love?
Chef’s Tip: Serve this curry with a rich, plain yogurt and warm flatbread (like Aloo Paratha) for a wholesome meal.
2 large sweet potatoes, peeled and chopped into a 1-inch dice
3 tbsp ghee or vegetable oil
1 tsp black mustard seeds
whole dried red chillies, to taste
4-5 fresh curry leaves
1 onion, finely diced
2 cloves garlic, thinly sliced
kosher salt, to taste
1 small handful of cilantro, finely chopped
Chef’s Tip: This is a versatile recipe that would work with any root vegetable–you can substitute out the sweet potato for something else
1. Heat ghee or oil to high in a high-sided sauté pan. Add mustard seeds, then chiles and curry leaves and stand back! The mixture will splutter, but this is what you want.
2. Add the onions and cook until just lightly browned, then add garlic and stir to combine. Cook until onions become translucent.
3. Add sweet potatoes, season with salt and stir to combine and coat potato pieces with the masala mixture. Cover and reduce heat to medium.
4. Cook for 20-30 minutes, or until potatoes are tender and fragrant. Taste and adjust seasoning as necessary. It’s OK if the potatoes get mashed together…that’s the beauty of this curry.
5. Garnish with coriander and serve.