Curried Sweet Potato with Warm Paratha Bread
Sweet potato curry puffs are a popular Singaporean street food. Slather this luscious curry-spiked sweet potato purée on warm whole-grain paratha bread if you can find it. If not, use whole-grain pita bread instead.
ingredients
- 1/2 small onion, diced
- 1/2–1 teaspoon red curry paste, to taste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 large sweet potato (about 10 ounces), unpeeled, cut into small dice
- 3/4 cup nonfat milk, or more as needed
- 1/2 cup nonfat plain yogurt
- 2 teaspoons fresh lime juice
- Salt and black pepper
- 2 whole-grain paratha breads, warmed
directions
- 1
Coat a medium nonstick skillet with cooking spray; place over mediumlow heat. Add the onion; cook for 2 minutes, until softened, stirring.
- 2
Add the curry paste, cumin, and cinnamon; cook for 30 seconds, stirring to dissolve the paste. Add the sweet potato; cook for 2 minutes, stirring to coat.
- 1
Pour in the milk. Simmer for 12 minutes, until the sweet potato is tender, stirring often and adding more milk if the mixture dries out.
- 2
Pour in the milk. Simmer for 12 minutes, until the sweet potato is tender, stirring often and adding more milk if the mixture dries out.
Source: The 5-Factor World Diet by Harley Pasternak, M.Sc. and Laura Moser. Copyright © 2010 by Harley Pasternak, M.Sc. and Laura Moser. Published by Ballantine Books. All Right Reserved.
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