Bombay Sweet Potatoes
5 min Prep, 25 min Cook
This tangy masala mix of sweet potatoes with a slight crunch of onion and peanuts is as indulgent as it is healthy. It works as an impressive entrée, a tasty side dish or a light meal, and it’s incredibly quick and easy to make.
Chop the sweet potatoes into small cubes, then heat the oil in a pan on low heat and add the cumin seeds. When they are brown, add the grated or chopped garlic and let this cook until slightly brown (less than a minute) before adding the sweet potato and salt.
Stir and let this cook leaving the lid on the pan on low heat for 10-15 minutes until the potatoes are cooked, checking and stirring the potatoes every few minutes.
While the sweet potato cooking, mix the tandoori paste with yoghurt in a small bowl.
Now cook the onions in a separate pan with a teaspoon of oil and a pinch of salt.
When they are slightly brown, pour in the tandoori paste and yoghurt mixture. Stir together and cook for a couple of minutes. The potatoes should now be cooked – you can check if they are soft using a fork or knife.
Pour the onion, tandoori paste and yoghurt mixture into the sweet potato, add the chopped green chillies and stir together for just a minute. Add chopped or halved peanuts, coriander and a slice of lime when serving.
Serving Size 4485 g
|Amount Per Serving|
|Calories 2421.5 cals||121%|
|% Daily Value*|
|Kilojoules 10107 kJ||121%|
|Fat 14.5 g||22%|
|Sodium 2826.3 mg||123%|
|Carbohydrate 525.9 g||175%|
|Protein 46.1 g||92%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|