Paneer Sweet Potato Curry

Paneer Sweet Potato Curry


11 people made this

This curry is light, colourful and easy to make. You can also make it vegan if you substitute tofu for the paneer cheese.

Zoë Harpham

Serves: 4 

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 500g orange sweet potatoes, peeled and cut into chunks
  • 1 tablespoon mild curry powder
  • 1 tablespoon finely chopped fresh ginger
  • 1 (400g) can chopped tomatoes
  • 100ml vegetable stock
  • 1 cup shelled fresh or frozen peas, thawed if necessary
  • 250g paneer, cut into 1 1/2 cm cubes
  • 2 tablespoons chopped or whole fresh mint

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Heat the vegetable oil in a large frying pan and fry the onion and garlic gently, stirring occasionally, for 4–5 minutes until softened.
  2. Add the sweet potatoes and cook, stirring, for 2 minutes, then stir in the curry powder and ginger and cook for 30 seconds.
  3. Stir in the tomatoes with their juice and the stock. Bring to the boil, then reduce the heat, cover and cook gently for 12–15 minutes until the sweet potato is tender when pierced with a knife.
  4. Stir in the peas and simmer for 3 minutes then add the diced paneer or tofu and cook for a further 2 minutes until heated thoroughly. Season to taste, scatter with the chopped mint and serve hot.

Recently Viewed

Reviews (2)


Easy, I skipped the mint because I didnt have any, but also added eggplant. Tasty. - 24 Oct 2012


Delicious and quite easy to make. I used firm tofu this time and it worked well. - 06 Nov 2010

Write a review

Click on stars to rate