Sweet Potato Curry
Yield
1 servingsPrep
10 minCook
25 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
sweet potatoes, or yams
peeled, cut into chunks |
|
| 1 | medium |
onions
cut into chunks |
|
| 1 | teaspoon |
curry powder
|
|
| 1 | pinch |
red pepper flakes
|
*
|
| 1 | x |
water
|
*
|
| 1 | tablespoon |
cornstarch
mixed with a little cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
sweet potatoes, or yams
peeled, cut into chunks |
|
| 1 | medium |
onions
cut into chunks |
|
| 5 | ml |
curry powder
|
|
| 1 | pinch |
red pepper flakes
|
*
|
| 1 | x |
water
|
*
|
| 15 | ml |
cornstarch
mixed with a little cold |
|
Directions
"Saute" the onions in a wok or large frying pan until soft.
Add the sweet potato and seasonings.
Stir until the curry powder forms a paste on the vegetables, adding more liquid if necessary.
Add enough liquid to almost cover the sweet potato and bring to a boil.
Reduce the heat, cover and simmer for about 15 minutes or until the sweet potato is tender.
Thicken with the cornstarch paste.
