Sweet potato curry with paneer
A light, colourful curry that is very quick and easy to make, this is packed with antioxidant-rich vegetables. Sweet potatoes, in particular, are an excellent source of beta-carotene and provide good amounts of fibre, vitamins B6 and C, potassium and folate. Serve with nan bread.
Servings Prep Time Cook Time 4 servings 10 minutes 30 minutes
Servings Prep Time 4 servings 10 minutes
Units: Metric US Imperial
Instructions Heat the vegetable oil in a large frying pan and fry the onion and garlic gently, stirring occasionally, for 4-5 minutes until softened. Add the sweet potatoes and cook, stirring, for 2 minutes, then stir in the curry powder and ginger and cook for 30 seconds. Stir in the tomatoes with their juice, and the stock. Bring to a boil, then reduce the heat, cover and cook gently for 12-15 minutes until the sweet potato is tender when pierced with a knife. 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.
Each serving: 13.5 g protein, 9.5 g fat of which 1.5 g saturates, 25.5 g carbohydrate, 8.5 g fibre, 258 Calories