Canada / Canada's food guide
Sweet potato curry
This curry recipe is versatile! You can easily substitute carrots or squash for the sweet potato. Serve with whole grain flatbread and yogurt for a quick, easy meal.
Ingredients
- vegetable oil, divided30 mL (2 tbsp)
- black mustard seeds5 mL (1 tsp)
- whole dried red chilies3
- fresh or dried curry (neem) leaves4
- onion, finely diced1
- garlic, finely chopped2 cloves
- sweet potatoes, peeled and chopped into a 1-inch dice3
- fresh coriander, finely chopped1 small handful (about 60 mL/¼ cup)
- saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
In a high-sided sauté pan, heat oil over high heat. Add mustard seeds, chilies, and curry leaves and sauté for 30 seconds to release flavours.
Add onions and sauté for 2 minutes or until just lightly browned. Add garlic and stir to combine. Sauté for another 3 minutes or until onions soften.
Add sweet potatoes and stir to combine and coat well. Reduce heat to medium and cook for 20 to 30 minutes or until tender.
Sprinkle coriander on top and serve.
