Curried Sweet Potato with Warm Paratha Bread

Ingredients for Curried Sweet Potato with Warm Paratha Bread

• 1/2 small onion, diced

• 1/2-1 teaspoon red curry paste, to taste

• 1/2 teaspoons ground cumin

• 1/4 teaspoons ground cinnamon

• 1 large sweet potato (about 275g ), unpeeled, cut into small dice

• 180ml nonfat milk, or more at needed

• 120ml nonfat plain yoghurt

• 2 teaspoons fresh lime juice

• Salt and black pepper

• 2 whole-grain paratha breads, warmed

How to make Curried Sweet Potato with Warm Paratha Bread

Coat a medium nonstick skillet with cooking spray; place over medium-low heat. Add the onion; cook for 2 minutes, until softened, stirring. Add the curry paste, cumin, and cinnamon; cook for 30 seconds, stirring to dissolved the paste. Add the sweet potato; cook for 2 minutes, stirring to coat.

Pour in the milk. Simmer for 12 minutes, until the sweet potato is tender, stirring often and adding more milk if the mixture dries out.

Transfer to a food processor or blender. Add the yoghurt and lime juice; process until smooth. Season with salt and pepper. Serve with the warm bread.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.