Vata/Kapha Balancing, Pitta in Moderation
Kidney Beans and Sweet Potato Curry
This Kidney Beans and Sweet Potato Curry is a quick and easy dish that also tastes incredibly delicious. This nutritious and healthy lunch is packed with vitamins, minerals and other important nutrients. With its warming spices, this Curry is a perfect dish for cold days that warms wonderfully from the inside.
Ingredients for 2 Servings
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1 cup
Sweet Potato
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½ cup
Kidney beans cooked
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1 tsp
Curry powder
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¼ cup
Tomato
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2 tsp
Oil
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1 tsp
Salt
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1 tsp
Coriander leaves
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1 tsp
Ginger garlic paste
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1 cup
Water
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1 tbsp
Onion
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1/6 tsp
Chilli powder
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2 tbsp
Coconut cream
Total Time
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Cooking Time20 min
Preparation
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Peel and cut the sweet potato into 1-inch cubes.
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Cook in ¼ cup of water and little salt for 5 to 10 min until soft, but still maintains shape.
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Heat the oil in a pot, add chopped onions, ginger garlic paste, and cook for 1 minute. Now add the tomatoes, and salt and cook for 5 minutes with the lid on, in between smash the tomatoes to make a paste.
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Add the cooked kidney beans, curry powder and sweet potato. Add 1 cup of water, and bring to a boil over medium heat. Add chopped coriander and coconut cream.
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Enjoy with couscous or rice.
Notes
For Pitta replace tomatoes with bit over cooked carrots mixed with lemon juice.