Sweet Potato Bhuna Masala

A fragrant vegetarian curry featuring toasted spices, caramelized onions, sweet potatoes, and peas in a coconut milk base.

Vegetarian Healthy Main Course Curry Sweet Potato

Estimated Nutrition

Calories

345.1

kcal / serving

1380.5 kcal total

Carbs

59.1g

per serving

236.4 g total

Fat

8.2g

per serving

32.8 g total

Protein

8.6g

per serving

34.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Mango Chutney

to serve

GrainsCereals

cup

Basmati Rice

to serve

Liquids

150

Coconut Milk

light

NutsSeeds

tsp

Cumin Seeds

tsp

Coriander Seeds

tsp

Cardamom Pods

seeds only

tsp

Curry Powder

tsp

Chilli Powder

stick

Cinnamon

stick

OilsFats

Vegetable Oil

Vegetables

piece

Red Onion

sliced

piece

Garlic Cloves

sliced

2.5

Ginger

chopped

200

Tomatoes

chopped

450

Sweet Potato

diced

200

Peas

fresh or frozen

Method

Toast cumin, coriander, and cardamom in a frying pan over medium heat for one minute.

Grind the toasted spices into a fine powder using a pestle and mortar.

Heat vegetable oil in a large pan and fry sliced onions for 20 minutes until golden-brown.

Add garlic, ginger, ground spices, curry powder, chilli powder, and cinnamon to the onions.

Cook the spice mixture for an additional five minutes.

Stir in tomatoes, coconut milk, and 450g of sweet potatoes.

Simmer for 20 minutes or until the sweet potatoes are tender.

Add 200g of peas five minutes before the cooking time ends.

Serve the curry with basmati rice and mango chutney.