This sweet potato curry is delicious and quick. It is a versatile side dish to accompany your favorite main dishes. I like using both the cream-colored and orange fleshed sweet potatoes. And I used one of each color of the bell peppers - yellow, orange, red, and green.
|Sweet Potato Curry|
1 Tbsp Oil
1/2 Tsp Mustard seeds
1 Tbsp Chana Dal
2 Tsp Urad Dal
1 pinch Asafetida
1/2 Tsp Turmeric
1 stem fresh Curry Leaves, leaves sliced
1 - 2 Green Chiles, minced
1 large Onion, diced
2 - 3 Bell Peppers, any color, diced
1 - 2 Tomatoes, diced
4 - 5 Sweet potatoes, diced
1 tsp Sea Salt
4 Tbsp Fresh Cilantro
Heat the oil in a kadai (Indian wok) or skillet and add the seeds and dal; when the mustard seeds pop, reduce heat, cover and add the asafetida.
Stir in the curry leaves, green chiles, onions and bell peppers along with the turmeric and a pinch of the salt; cook stirring until softened a little.
Add the tomatoes and the sweet potatoes along with the rest of the salt; stir well, cover and cook over low to medium heat stirring occasionally until cooked.
Turn off the heat and let sit for about 5 minutes.
Serve hot with a sprinkle of the cilantro leaves. Delicious with any breads, rice dishes, dosa, or kichdi.
|Sweet Potato curry with Quinoa Kichdi|