How To Make Sweet Potato & Pineapple Korma
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Serves:
Ingredients
- 2 medium sweet potatoes, peeled and chopped
- 1 cup pineapple chunks
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 1 green chili, finely chopped
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp red chili powder
- 1 cup coconut milk
- 1/2 cup vegetable broth
- 2 tbsp vegetable oil
- Salt to taste
- Fresh cilantro, for garnish
Instructions
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Heat vegetable oil in a large pan over medium heat. Add the onion, garlic, ginger, and green chili. Saute until the onion turns translucent.
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Add the ground turmeric, cumin, coriander, and red chili powder. Cook for a minute until fragrant.
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Add the chopped sweet potatoes and pineapple chunks. Stir well to coat them with the spices.
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Pour in the coconut milk and vegetable broth. Season with salt according to taste. Stir everything together.
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Cover the pan and let it simmer for about 20-25 minutes or until the sweet potatoes are tender.
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Remove the lid and check the consistency of the gravy. If it is too thick, add a little more vegetable broth. If it is too thin, let it simmer uncovered for a few more minutes to thicken.
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Garnish with fresh cilantro and serve hot with rice or naan bread.
Nutrition
- Calories : 252.5 kcal
- Total Fat : 15.6g
- Saturated Fat : 12.7g
- Cholesterol : 0mg
- Sodium : 533.7mg
- Total Carbohydrates : 26.7g
- Dietary Fiber : 4.6g
- Sugar : 10.8g
- Protein : 3.3g
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