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Sweet Potato & Fruit Curry

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“The idea of combining curry with sweet potatoes, red peppers and pineapple intrigues me. Saving this to try soon.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 teaspoons vegetable oil
  • 1 onion, finely chopped
  • 1 12 inches gingerroot, peeled and finely minced
  • 2 garlic cloves, crushed
  • 3 medium green chilies, chopped finely or 1 large hot chili pepper, fimely chopped
  • 12 cup green beans, cleaned and trimmed to 1-2 inch pieces
  • 2 large sweet potatoes, diced into large chunks
  • 1 cup canned pineapple chunk, packed in their own juice
  • 1 red pepper, sliced into strips
  • 2 cups vegetable stock
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 2 teaspoons coriander

Directions

  1. In a large sauce pan, saute the onion, ginger, green chillies and garlic in oil until onion is transparent.
  2. Add 2 tablespoons of the of vegetable stock and the spices to the onions and continue to cook for 3 minutes.
  3. Add the sweet potatoes, green beans and red peppers with the remaining stock to the pan. Bring stock to a boil.
  4. Reduce to a simmer and cook for 15 minutes or until sweetpotatoes are tender but retain their shape.
  5. Add pineapple an cook until warmed.
  6. Serve with brown basmati rice.

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