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Sweet Potato Curry with Paneer

A light, colourful curry that is very quick and easy to make, this is packed with anti-oxidant-rich vegetables. Sweet potatoes, in particular, are an excellent source of betacarotene and vitamin C, and have a higher vitamin E content than any other vegetable. Serve with naan bread. This can be vegan if you substitute tofu for the paneer.
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  • Quantity: 4 SERVES
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Ingredients

1 T vegetable oil
1 onion, chopped
2 garlic cloves, crushed
500 g orange sweet potatoes, peeled and cut into chunks
1 T mild curry powder
1 T finely chopped fresh ginger
400 g can chopped tomatoes
100 ml diluted salt-reduced or homemade vegetable stock
1 c shelled fresh or frozen peas, thawed if necessary
250 g paneer or firm tofu, cut into 1.5 cm cubes
2 T chopped or whole fresh mint

Preparation

1. Heat the vegetable oil in a large frying pan and fry the onion and garlic gently, stirring occasionally, for 4–5 minutes until softened.

2. Add the sweet potatoes and cook, stirring, for 2 minutes, then stir in the curry powder and ginger and cook for 30 seconds.

3. Stir in the tomatoes with their juice, and the stock. Bring to the boil, then reduce the heat, cover and cook gently for 12–15 minutes until the sweet potato is tender when pierced with a knife.

4. Stir in the peas and simmer for 3 minutes, then add the diced paneer or tofu and cook for a further 2 minutes until heated thoroughly. Season to taste, scatter with the chopped mint and serve hot.

Cook's Tip • Paneer is a lightly pressed Indian cheese that is available in Indian grocery stores.


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