healthy for your kids
and healthy for you

Sweet potato curry

This sweet potato curry is mild, ideal to introduce young children to Indian food. It also makes a tasty vegetarian appetizer, main course or side dish.

Ingredients

3 sweet potato (medium sized, peeled)
3 cloves garlic (peeled and crushed)
1 can tomato (chopped tomatoes, with the juice)
1 can garbanzo beans
3 cups broth (vegetable broth or stock)
1 teaspoon seasoning (curry powder)
2 tablespoons cooking oil (vegetable oil)
2 teaspoons coriander (fresh coriander leaves)
1 onion (chopped)
1 teaspoon ginger (grated ginger)

Instructions

Cut the sweet potato into big chunks and cook for about 15 minutes or until soft. Then drain.

In a frying pan, heat the vegetable oil and sauté the onion and garlic until almost tender. Add the curry powder and cook for a further few minutes. Stir in the chopped tomatoes, garbanzo beans and vegetable stock. Bring the mixture to a boil.

In the meantime, chop the cooked sweet potato into smaller chunks and add to the curry mixture. Add the cilantro and cook for a further 10 minutes or until everything is heated through.

Notes

Serve immediately with rice or Indian Naan bread.

You can make this curry hotter or milder by adding more or less curry powder than the amount suggested. If served only for adults, try 3 teaspoons curry powder.

Wish to go for authentic? Substitute curry powder with your own garam masala mix.