Sweet Potato Curry
Our dietitians' favouriteby Anna Olson
- Prep: 10 min
- Cooking: 30 min
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
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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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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 |
| Folate: | 82 % |
| Magnesium: | 48 % |
| Vitamin A: | 115 % |
| Vitamin B6: | 60 % |
