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.

Total Time
20 min
Difficulty
Easy
Simple Tasty Recipes

Ingredients for 2 Servings

  • 1 cup

    Sweet Potato

  • ½ cup

    Kidney beans cooked

  • 1 tsp

    Curry powder

  • ¼ cup

    Tomato

  • 2 tsp

    Oil

  • 1 tsp

    Salt

  • 1 tsp

    Coriander leaves

  • 1 tsp

    Ginger garlic paste

  • 1 cup

    Water

  • 1 tbsp

    Onion

  • 1/6 tsp

    Chilli powder

  • 2 tbsp

    Coconut cream

Total Time

  • Cooking Time
    20 min

Preparation

  1. Peel and cut the sweet potato into 1-inch cubes.

  2. Cook in ¼ cup of water and little salt for 5 to 10 min until soft, but still maintains shape.

  3. 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.

  4. 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.

  5. Enjoy with couscous or rice.

Notes

For Pitta replace tomatoes with bit over cooked carrots mixed with lemon juice.

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