Purple sweet potato tastes almost the same as orange sweet potato but it’s mostly used in baking. I have actually never had it in a savory dish, I see it always served as a breakfast food, which does go well just boiled or baked with some tea or coffee.
It definitely gave so much flavor to the curry that you don’t need so much spices. If anything, cut down on the spices to enjoy the taste it has to offer. The sauce also gets so thick personally, I ate this curry with nothing else. It was good enough on it’s own. But it is really great with rice, buckwheat or any kind of bread.
- 1 tablespoon cooking oil
- 2 Purple sweet potatoes chopped
- 1 onion chopped
- 2 tomatoes
- 1 carrot chopped
- 1 tablespoon fresh ginger
- 1/2 yellow bell pepper chopped
- 1 cup chopped white cauliflower
- coconut milk
- 1 tablespoon turmeric powder
- 1 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon curry powder
- salt to taste
In a sauce pan/pot, add cooking oil, Add in the onions, sauté the a bit, add ginger and sweet potatoes. Let this cook for a few minutes. Add the carrots and some spices (Turmeric, Cumin). Stir and let it cook some more minutes roughly 5 minutes.
Blend the tomatoes with 2 cloves garlic and add 1/2 teaspoon coriander powder or fresh coriander if you have.
When the potatoes start to seem cooked, pour in the tomato blend.Add the rest of the spices (garam masala, curry powder). Let this simmer for 2-3 minutes. Add the bell peppers and cauliflower. Pour in coconut milk, as creamy as you want it. Season with salt. Cover and let this simmer for 2-3 minutes. Serve.
Hope you enjoy this curry, It’s meatless and tastes so good.
Chop your veggies into small cubes that way they cook faster 🙂