SATAY SWEET POTATO CURRY
Cook this tasty vegan curry for an exotic yet easy family dinner. With spinach and sweet potato, it boasts two of your five-a-day and it's under 400 calories
Provided by Elena Silcock
Categories Dinner, Main course
Time 1h
Number Of Ingredients 12
Steps:
- Melt 1 tbsp coconut oil in a saucepan over a medium heat and soften 1 chopped onion for 5 mins. Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant.
- Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500g sweet potato, peeled and cut into chunks, then add 400ml coconut milk and 200ml water.
- Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
- Stir through 200g spinach and the juice of 1 lime, and season well. Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts.
Nutrition Facts : Calories 387 calories, Fat 25 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
CURRY-RUBBED SWEET-POTATO PLANKS
Provided by Mark Bittman
Categories weekday, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a charcoal or gas grill to moderately high heat, keeping part of the grill cool for indirect grilling, and put the rack about 4 inches from the flame. Combine the curry powder, cumin, coriander and a good sprinkle of salt and pepper in a small bowl. Brush the sweet-potato slices with the oil and rub all over with the spice mixture.
- Put the sweet-potato planks on the cool part of the grill and close the grill cover. Cook, checking and turning occasionally, until the flesh is very tender all the way through, 20 to 25 minutes. Move the planks to the hotter part of the grill and cook, turning once or twice, until golden brown on both sides, 3 to 5 minutes. Serve hot, warm or at room temperature with lime wedges.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 0 grams, Carbohydrate 48 grams, Fat 1 gram, Fiber 8 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 544 milligrams, Sugar 10 grams, TransFat 0 grams
SWEET POTATO CURRY
One of my favorite vegetarian dishes, this curry packs a lot of flavor and nutrition. It can be served over rice or on its own. -Aubrei Weigand, Harrisburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, heat oil over medium-high heat; saute celery and onions until tender, 3-5 minutes. Stir in sweet potatoes, garlic, seasonings, coconut milk and broth; bring to a boil. Reduce heat; simmer, uncovered, just until potatoes are tender, 15-20 minutes, stirring occasionally., Stir in green beans and garbanzo beans; cook, uncovered, until green beans are tender, about 5 minutes, stirring occasionally. Serve with rice.
Nutrition Facts : Calories 314 calories, Fat 11g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 502mg sodium, Carbohydrate 48g carbohydrate (18g sugars, Fiber 9g fiber), Protein 6g protein. Diabetic Exchanges
WEST INDIAN SWEET POTATO CURRY
Prepare this vegetarian curry in just 15 minutes. Packed with sweet potato, cabbage, tomatoes and red peppers, it contains all five of your five-a-day
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 18
Steps:
- Heat the oil in a very large nonstick frying pan, add the onions and ginger, and cook for 5 mins. Add the curry powder and allspice, then pour in the tomatoes plus a can of water, the coconut milk, thyme and bouillon.
- Add the sweet potatoes, cabbage and peppers, cover the pan and simmer for 20-25 mins or until all the vegetables are tender but with a little bite, topping up with a little water if looking dry.
- Meanwhile, tip the rice into a pan with the onion, garlic, thyme and bouillon. Pour in 600ml water, cover and cook for 25 mins or until the liquid has been absorbed and the rice is tender - check towards the end to make sure it isn't catching. Stir in the beans and heat through. If you're following our Healthy Diet Plan, serve half the rice with half the curry (saving the leftovers for a second meal later in the week). Otherwise you can serve four portions, scattered with a few extra thyme leaves, if you like.
Nutrition Facts : Calories 543 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 29 grams sugar, Fiber 18 grams fiber, Protein 15 grams protein, Sodium 0.4 milligram of sodium
SWEET POTATO & COCONUT CURRY
Prep your veggies and let the slow cooker do the work with our filling sweet potato curry
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 8h50m
Number Of Ingredients 15
Steps:
- Heat 1 tbsp olive oil in a large non-stick frying pan and add the onion. Fry gently for 10 mins until soft then add the garlic and grate the ginger straight into the pan. Stir in the paprika and the cayenne and cook for another minute then tip into the slow cooker.
- Return the pan to the heat and add another 1 tbsp oil along with the chilli, red pepper and shredded cabbage. Cook for 4-5 mins then tip into the slow cooker.
- Use the remaining oil to fry the sweet potatoes, you may have to do this in 2 or 3 batches depending on the size of your pan. Cook the sweet potatoes for around 5 mins or just until they start to pick up some colour at the edges then put them in the slow cooker too.
- Pour the passata and the coconut milk over the sweet potatoes, stir to mix everything together and cover the slow cooker with a lid and cook for 6-8hrs or until the sweet potatoes are tender.
- Stir the peanut butter through the curry, season well with salt and pepper and serve with couscous and chopped coriander scattered over the top.
Nutrition Facts : Calories 434 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 25 grams sugar, Fiber 10 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
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