We just love Indian food and curry is one of our staples. The key to good curry is high quality spices, if you have the right balance and flavor with spices and herbs you can basically add in any vegetables you like or lentils, chickpeas or tofu. You can make the base with just tomato paste, only coconut milk or mix of the two. In addition you can totally make curry’s without using any oils and you can eat them with rice, millet, quinoa or potatoes if you desire, our favorite is basmati rice. Plus each of the spices and herbs you use have some health benefits, the same with veggies, so your curry is overall a really good and filling meal that is also healthy. I have few more different curry recipes in my blog, go ahead and try these also.
- 2 small sweet potatoes, peeled and chopped into cubes
- 1 tsp pink himalayan salt
- 1 tsp turmeric powder
- 1 big onion, chopped
- 2 garlic cloves, minced
- 1 tsp mustard seeds
- 1 tsp fennel seeds
- 1 tsp fenugreek seeds
- 1 tbsp fresh ginger, minced
- 250 ml tomato passato
- 1 tsp organic unrefined sugar
- 2 tbsp mild curry
- 1/2 tsp chilly powder
- 250 ml coconut milk
- 1 tsp asafoetida powder
- Put chopped sweet potato cubes in double boiler and let steam until soft, then set aside.
- Heat few tablespoons of coconut milk on a pan, add sliced onion, minced garlic and ginger, fry for few minutes.
- Add mustard, fennel and fenugreek seeds. Stir completely and add asafoetida powder, curry, chilly and sugar. Stir until it turns into thick paste, add some more coconut milk if needed.
- Add the rest of the coconut milk and tomato passata, stir and cook on low heat with lid on for few minutes.
- Add previously steamed sweet potatoes and stir until combined, taste and add some more salt if needed.
- Serve with basmati rice.