Sweet Potato and Pea Curry

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This one goes down easy! It’s a deep-flavored pea and sweet potato curry that has only but a handful of ingredients and can be whipped up in under 10 minutes, given you have a baked sweet potato prepared. It’s a light way to enjoy curry flavors without the hassle. Enjoy!

Glowing benefits:

Sweet potato: is high in vitamin B6 that helps reduce degenerative diseases, is packed with vitamin C and D, helps maintain skin’s youthful elasticity, contributes to healthy bones, heart, nerves, skin, and teeth, supports the thyroid gland, contains iron for white cell production, stress reduction and immune function, works as an anti-stress and relaxing agent due to its magnesium content, regulates heartbeat and nerve signals with potassium, has sugars that are slowly released into the bloodstream and thus don’t cause sugar spikes, and are high in carotenoids and antioxidants to help ward off cancer.

Peas: are low in calories (only 81 calories per 100 grams), are packed with phyto-nutrients, minerals and antioxidants, help the body to resist infection, lower cholesterol, are packed with bone and brain-healthy vitamin K, contribute to healthy skin and eyes, are a great source of B-complex vitamins, and help to prevent defects in newborn babies with its folic acid content.

Fat-Free Sweet Potato & Pea Curry

by Aylin @ GlowKitchen

Keywords: vegan vegetarian sweet potatoes peas curry tomatoes indian

Ingredients

  • 1 large sweet potato, baked until easy to cut, but not soft
  • 1 cup frozen green peas, thawed
  • 2 large fresh tomatoes
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon sea salt
  • Fresh parsley or cilantro for garnish

Instructions

Preheat the oven to 400 degrees Fahrenheit.

Bake the sweet potato in its skin for approximately 30 minutes, or until it is cooked, but still firm. Let it sit at room temperature. When cooled down, peel off the skin and chop the sweet potato into bite-sized pieces. Meanwhile, chop the tomatoes and add it to a a saucepan over medium-high heat. Mix in the peas. Let simmer for 2-3 minutes and then add the curry powder, salt, and sweet potatoes.

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Reduce the heat to low and let cook for another 3 minutes until all the flavors have married. Remove from stove and serve with garnish of freshly chopped parsley or cilantro. Enjoy!

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Bon Appetit!

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  • Holly

    How many does this serve? And can I use tinned chopped tomatoes instead, if so how much?

    • http://www.glowkitchen.com Aylin

      This serves 2, and if you want to use canned diced tomatoes, I’d use about 1 cup.