Sweet Potato Bhuna Masala

A fragrant vegetarian curry featuring toasted spices, caramelized onions, sweet potatoes, and peas in a coconut milk base.

Vegetarian Healthy Main Course Curry Sweet Potato

Estimated Nutrition

Calories

345.1

kcal / serving

1380.5 kcal total

Carbs

59.1g

per serving

236.4 g total

Fat

8.2g

per serving

32.8 g total

Protein

8.6g

per serving

34.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Mango Chutney

to serve

GrainsCereals

cup

Basmati Rice

to serve

Liquids

150

Coconut Milk

light

NutsSeeds

tsp

Cumin Seed

tsp

Coriander Seed

tsp

Cardamom Pod

seeds only

tsp

Curry Powder

tsp

Chili Powder

stick

Cinnamon

stick

OilsFats

Vegetable Oil

Vegetables

piece

Red Onion

sliced

piece

Garlic Clove

sliced

2.5

Ginger

chopped

200

Tomato

chopped

450

Sweet Potato

diced

200

Pea

fresh or frozen

Method

Toast cumin, coriander, and cardamom in a frying pan over medium heat for one minute.

Serve the curry with basmati rice and mango chutney.

Add 200g of peas five minutes before the cooking time ends.

Simmer for 20 minutes or until the sweet potatoes are tender.

Stir in tomatoes, coconut milk, and 450g of sweet potatoes.

Cook the spice mixture for an additional five minutes.

Add garlic, ginger, ground spices, curry powder, chilli powder, and cinnamon to the onions.

Heat vegetable oil in a large pan and fry sliced onions for 20 minutes until golden-brown.

Grind the toasted spices into a fine powder using a pestle and mortar.