Sweet Potato Curry with Paneer
PREPARATION: 10 MINUTES, COOKING: 30 MINUTES
1 1/2 tablespoons (22 ml) olive oil
1 onion, chopped
2 cloves garlic, crushed
1 pound (500 g) sweet potatoes, peeled and cut into chunks
1 tablespoon (15 ml) mild curry powder
1 tablespoon (15 ml) grated fresh ginger
1 41/2 ounce (400 ml) can diced tomatoes
1/2 cup (125 ml) homemade or low-sodium vegetable stock
2/3 cup (150 g) fresh or frozen peas, thawed if necessary
8 ounces (250 g) paneer or firm tofu, cut into 3/4 inch (1.5 cm) cubes
freshly ground black pepper
2 tablespoons (30 ml) fresh mint leaves
1 Heat the oil in a large frying pan over low–medium heat and fry the onion and garlic, stirring occasionally, for 4–5 minutes, or until softened.
2 Add the sweet potatoes and cook, stirring, for another 2 minutes, stir in the curry powder and ginger and cook for 30 seconds.
3 Stir in the tomatoes and the stock. Bring to a boil, reduce the heat to low, cover and cook gently for 12–15 minutes, or until the sweet potato is tender when pierced with a knife.
4 Stir in the peas and simmer for 3 minutes, add the paneer and cook for another 2 minutes, or until heated through. Season to taste with pepper, then transfer to a serving bowl. Scatter with the mint and serve hot.
+ Paneer is a lightly pressed Indian cheese that is available from Indian grocery stores and larger supermarkets. Firm tofu is a good substitute.
Each serving provides
328 calories, 14 g protein, 11 g fat (3 g saturated fat), 28 g carbohydrate (13 g sugars), 7 g fiber, 196 mg sodium
|Sweet Potato Curry with Paneer|