Paneer Sweet Potato Curry
This curry is light, colourful and easy to make. You can also make it vegan if you substitute tofu for the paneer cheese.
16 people made this
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
- Heat the vegetable oil in a large frying pan and fry the onion and garlic gently, stirring occasionally, for 4–5 minutes until softened.
- Add the sweet potatoes and cook, stirring, for 2 minutes, then stir in the curry powder and ginger and cook for 30 seconds.
- 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.
- 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.
Reviews and Ratings
Reviews in English (3)
Great, I tried this recipe and came out very well and tasty.
14 Nov 2016
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
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