Ingredients for Sweet Potato Fruit Curry
- Vegetable Oil
- 1 medium onion, chopped
- Gingerroot
- Garlic Cloves
- Green Chilies
- 1 cup green beans, trimmed and halved
- 1 large sweet potato, peeled and cubed
- Canned Pineapple Chunk
- Red Pepper
- 1 1/2 cups vegetable stock
- Garam Masala
- Cumin
- Coriander
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How to Make Sweet Potato Fruit Curry
- Heat 2 tablespoons of vegetable oil in a large saucepan over medium heat. Add 1 medium onion (chopped), 1 tablespoon grated ginger, 2-3 green chilies (finely chopped), and 2 cloves garlic (minced). Sauté until onions are translucent, about 5 minutes.
- Stir in 2 tablespoons of curry powder, 1 teaspoon turmeric, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper (optional), and salt to taste. Cook for 3 minutes, stirring constantly, until fragrant.
- Add 1 large sweet potato (peeled and cubed), 1 cup green beans (trimmed and halved), 1 red bell pepper (cored, seeded, and chopped), and 1 1/2 cups vegetable stock.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the sweet potatoes are tender but still hold their shape.
- Stir in 1 cup of pineapple chunks (fresh or canned, drained). Cook for another 2-3 minutes until warmed through.
- Serve hot over brown basmati rice. Garnish with fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
46g
Fat
1g
Carbs
9g