★★ Sweet Potato Curry Vegan Recipe - वीट पटेटो Shakarkandi masala

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are more affordable and still provide protein.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often cheaper and has a longer shelf life.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: turmeric

Turmeric can be a cost-effective alternative with similar flavor notes.

Peel the sweet potatoes and parboil them for about 5 minutes until they still have a nice body and are not soft.

Chop the tomatoes and onion (red onion is used here).

Prepare the spice mix: equal parts of 1 teaspoon each of turmeric, chili powder, coriander powder, and cumin powder.

Add fennel seeds, cumin seeds, black mustard seeds, and green cardamoms to the spice mix.

Heat sunflower oil in a frying pan or pot until hot.

Add the spice seeds to the hot oil and let them pop and crack to infuse the oil with flavor.

Add the chopped onion and garlic ginger paste to the pan, mixing well.

Add the parboiled sweet potatoes to the pan and sprinkle with salt.

Add the spice powders to the mixture and dry fry them for about 2 minutes, stirring constantly to avoid burning.

Add the chopped tomatoes and green chilies on top of the mixture, then cover with a lid and cook for about 4 minutes to allow the tomatoes to sweat down and create a sauce.

Check the mixture after 4 minutes; if there is enough liquid from the tomatoes, do not add water. If it is dry, add a little water as needed.

Turn the heat down to a simmer and check the sweet potatoes for doneness by breaking one with a wooden spoon.

Once the sweet potatoes are tender, mix in a generous amount of fresh coriander (cilantro) and turn off the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens