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.

Sweet Potato Curry With Paneer
Sweet Potato Curry With Paneer
Servings Prep Time Cook Time
4 10minutes 30minutes
Servings Prep Time
4 10minutes
Cook Time
30minutes
Ingredients
Portions:
Units:
Ingredients
Portions:
Units:
Instructions
  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.