Potato Curry

A quick vegetarian curry featuring sautéed sweet potatoes simmered with aromatic spices, vinegar, and served with cooling Greek yoghurt.

Cook Time

15 mins

Produces

1 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

12
g

Sugar

CondimentsSauces

15
ml

Red Wine Vinegar

splash

Dairy

30
g

Greek Yoghurt

to serve

NutsSeeds

1
tsp

Coriander Seeds

few

0.5
tsp

Turmeric

dried pinch

3
piece

Cardamom Pods

crushed

OilsFats

15
ml

Olive Oil

Vegetables

0.5
piece

Onion

peeled and diced

0.5
piece

Sweet Potato

peeled and diced

Steps

Heat 15ml of olive oil in a pan and sauté the diced onion for 3 minutes until soft.
Add the diced sweet potato and heat for a few minutes.
Stir in the coriander seeds, turmeric, crushed cardamom pods, and sugar.
Pour in 15ml of red wine vinegar and simmer the mixture over low heat for 12 minutes until the potato is tender.
Transfer the curry to a dish and serve with a dollop of Greek yoghurt.