Ingredients for Sweet Potato And Pineapple Korma
- Curry Paste
- Sweet Potatoes
- Coconut Milk
- 1/2 cup water
- 1 cup canned pineapple chunks, drained
- 2 tbsp fresh coriander, chopped
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How to Make Sweet Potato And Pineapple Korma
- Heat the vegetable oil in a pan or pot over medium heat. Add the korma paste and sauté for 1 minute until fragrant.
- Add the diced sweet potato to the pan and stir to coat with the paste. Cook for 5-7 minutes, stirring occasionally, until slightly softened.
- Pour in the coconut milk and water. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, or until the sweet potatoes are tender.
- Gently stir in the drained pineapple chunks. Simmer for another 2 minutes to heat through.
- Season with salt and pepper to taste.
- Garnish with fresh coriander and serve hot with rice or naan bread. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
101g
Fat
190g
Carbs
20g