Sweet Potato Curry

Our dietitians' favourite

by Anna Olson

  • Prep: 10 min
  • Cooking: 30 min
Yields 4 Servings
sweet potato curry

Ingredients

  • 2 tbsp (30 mL) butter
  • 1 cup (250 mL) finely chopped onion
  • 2 tbsp (30 mL) tomato paste
  • 1 tbsp (15 mL) finely grated fresh ginger
  • 1 clove garlic , minced
  • 4 cups (1 L) peeled and 3/4 –inch (2 cm) diced sweet potato
  • 1 1/2 cups (375 mL) 3% plain yogurt
  • 2 tsp (10 mL) garam masala or curry powder
  • 1 can (540 mL) 19-ounce chick peas drained and rinsed
  • 4 cups (1 L) baby spinach leaves or ½ a 300 g package of frozen chopped spinach thawed and squeezed to drain off liquid
  • Salt & pepper

Preparation

In a large saucepan, over medium-high heat, melt butter. Add onions and sauté until translucent, about 5 minutes. Stir in tomato paste, ginger and garlic and cook for one minute. Add sweet potato, yogurt and garam masala or curry powder and stir to coat. Bring curry up to a simmer; then cover and reduce heat to medium-low. Simmer, stirring often, until sweet potatoes are tender, about 20 minutes. Stir in chick peas and spinach, return to a simmer. Season to taste with salt and pepper and serve.

Serving suggestion: Serve curry over cooked rice.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 413 Calories
Protein: 15 g
Carbohydrate: 70 g
Fat: 9 g
Fibre: 11.7 g
Sodium: 599 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 27 % / 300 mg
Vitamin A: 115 %
Folate: 82 %
Vitamin B6: 60 %
Magnesium: 48 %