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 vitamin C, and have a higher vitamin E content than any other vegetable. Serve with naan bread.
70 people made this
1 tbsp vegetable oil
1 onion, chopped
2 garlic cloves, crushed
500g sweet potatoes, peeled and cut into chunks
1 tbsp mild curry powder
1 tbsp finely chopped fresh root ginger
400g can chopped tomatoes
100ml vegetable stock
150g shelled fresh or frozen peas
250g paneer, cut into 1.5cm cubes
2 tbsp chopped fresh mint
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Method Prep:10min › Cook:30min › Ready in:40min
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 stir-fry 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 the boil, then reduce the heat, cover and cook gently for 12–15 minutes until the sweet potato is tender.
Stir in the peas and simmer for 3 minutes, then add the diced paneer and cook for a further 2 minutes until heated thoroughly. Season to taste, scatter over the chopped mint and serve hot.
Paneer is a lightly pressed Indian cheese available in ethnic grocers and some supermarkets. If you can't find it, halloumi cheese or a firm tofu would make good alternatives. * For extra texture, scatter a handful of toasted almonds or walnuts over the curry just before serving. * In the autumn, replace the sweet potato with pumpkin and use sliced mushrooms instead of peas. Step up the spice for a chilly evening with a little more curry powder.