Sweet Potato Curry Recipe –our recipe presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Sweet Potato Curry (Shakarkand Ki Curry)
Sweet Potato Curry Recipe
Many Hindus in India eat sweet potatoes during religious festivals in the summer when the tubers are simply baked or boiled. At other times they are used in more flavorsome dishes such as this one.
1 ¼ pounds sweet potatoes, peel and cut into bite sized chunks ( about 4 cups)
½ teaspoon salt
2 tablespoons vegetable oil
1 green chili, chopped
½ teaspoon cumin seeds
A few chopped cilantro leaves
Bring 2 ½ cups water to a boil in a pan over elevated heat. Add the sweet potatoes and ¼ teaspoon salt and return the water, boil, then lower the heat and simmer 10 minutes, or until the sweet potatoes are soft when pricked with the tip of a knife
Drain, well, shake off any excess water then put aside.
Heat the oil in a large skillet over moderate heat. Include the chili and cumin seeds and fry 30 seconds. Don’t burn
Add the sweet potatoes and the remaining ¼ teaspoon salt and stir 2 minutes until well combined and the sweet potatoes are hot.
Sprinkle with the cilantro leaves and pack in a heated lunch tote for a hot meal to go.
INDIAN CUISINE CHEF