John Myers
Indian Sweet Potato Korma Curry
The perfect indian sweet potato korma curry recipe with a picture and simple step-by-step instructions.
- 2 tbsp Flaked almonds
- 1 Pc. Big sweet potato
- 2 tbsp Coconut oil
- 2 Pc. Onions
- 1 Pc. Clove of garlic
- 2 cm Ginger
- 1 Pc. Red chilli pepper
- 2 tbsp Korma curry paste
- Black and yellow mustard seeds and cumin seeds as desired
- 1 Can Chickpeas, 400 g
- 200 g Frozen cauliflower
- 1 Pc. Lemon
- 1 tsp Sugar
- Salt pepper
- 150 g Yogurt
- 100 g Feta
- 0,5 bunch Coriander
- Toast the flaked almonds in a large saucepan until they start to smell. Then set aside. Peel the sweet potato with the peeler and cut into bite-sized cubes. Heat coconut oil in the saucepan and fry the sweet potato cubes in it for about 5 minutes.
- In the meantime, peel the onions and cut into fine half rings. Peel the garlic and ginger and chop them very finely. Halve the chilli lengthways, remove the seeds and also finely chop. Add everything to the sweet potatoes and fry for about 5 minutes, stirring occasionally.
- Stir in the curry paste and roast briefly. If you want to use other Indian spices, you can now also add black or yellow mustard seeds, or whole cumin.
- Add the drained chickpeas. Fill up with approx. 400 – 500 ml of water and bring to the boil. Add the frozen cauliflower florets and let everything simmer for about 20 minutes, stirring occasionally, until the sauce thickens slightly.
- Squeeze the juice of the lemon and stir in the sugar. Try and, if necessary, season with salt and pepper. Either stir in the yoghurt or only dab over it when serving. Sprinkle the curry with crumbled feta, chopped coriander and flaked almonds and serve with rice.
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