Kelang Palya (Sweet Potato Curry)

The sweet potato is believed to have originated in Central America over 5,000 years ago and was initially cultivated by the Incas in Peru.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Kelang Palya (Sweet Potato Curry)

Cooking Method: Boiling, Frying Cuisine: Indian Courses: Lunch, Main Course Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 500 gram Sweet Potatoes
• 1 piece Onion
• 1 piece Tomato
• 1 inch Ginger
• 2 cloves Garlic
• 2 piece Green Chili
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Garam Masala
• 1 teaspoon Salt
• 2 tablespoon Oil
• 2 tablespoon Fresh Coriander Leaves

Instructions

1. Peel and cut sweet potatoes into cubes.
2. Heat oil in a pan and add chopped onion, ginger, garlic, and green chili. Saute until onions turn translucent.
3. Add chopped tomatoes and cook until they turn soft.
4. Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well.
5. Add sweet potato cubes and salt. Mix well to coat the masala.
6. Cover and cook for about 15-20 minutes until sweet potatoes are cooked through.
7. Sprinkle garam masala and garnish with fresh coriander leaves.
8. Serve hot with rice or roti.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 10g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.