Ingredients
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1 tablespoon olive oil
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1 medium yellow onion, finely chopped
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1 teaspoon minced garlic
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2 pounds (1kg) skinless, cubed sweet potatoes
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1 cup (250ml) chicken stock or water
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2 cans (14oz each) canned white kidney beans, rinsed and drained
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¼ teaspoon ground turmeric
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½ teaspoon ground cumin
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1 teaspoon red pepper flakes, optional
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Salt and black pepper, to taste
Directions
Sub-Title: An Authentic Italian Twist on a Classic Indian Dish
Description: This curry is packed with flavor and nutrients, making it perfect for those looking to indulge without guilt! The sweet potatoes and white beans work together beautifully in this creamy yet light texture that you won’t want to miss out on.
Ingredients:
– 1 tablespoon olive oil
– 1 medium yellow onion, finely chopped
– 1 teaspoon minced garlic
– 2 pounds (1kg) skinless, cubed sweet potatoes
– 1 cup (250ml) chicken stock or water
– 2 cans (14oz each) canned white kidney beans, rinsed and drained
– ¼ teaspoon ground turmeric
– ½ teaspoon ground cumin
– 1 teaspoon red pepper flakes, optional
– Salt and black pepper, to taste
Instructions:
1. In a large skillet over high heat, warm up the olive oil. Once warmed, add the chopped onions and garlic and sauté until translucent, about 5 minutes.
2. Add the sweet potatoes and toss to coat them with the oil and spices. Cook until slightly browned on all sides, about 5 minutes per side. Remove from the pan and set aside.
3. Return the pan to high heat and add the chicken stock, if using. If not, use water instead. Bring to a boil, reduce the heat to low, and simmer for 20-25 minutes, stirring occasionally, until the sweet potatoes are tender when pierced with a fork.
4. Meanwhile, in another small saucepan, bring the rinsed and drained white beans to a gentle boil. Boil for 3-4 minutes, then remove from the heat and let cool completely before proceeding.
5. When the sweet potatoes are cooked through, return them to the pan along with the white beans and any accumulated juices from the beans. Stir well to combine everything together.
6. Season with salt, pepper, turmeric, cumin, and red pepper flakes, if desired. Simmer the mixture gently until most of the liquid has been absorbed into the vegetables, about 10-15 minutes. Serve hot or at room temperature as a main course or side dish.
Difficulty Level: Easy
Servings: 4
Nutrition Information:
– Calories: Not Available
– Total Fat: 10g
– Saturated Fat: 1g
– Cholesterol: 0mg
– Sodium: 160mg
– Carbohydrate: 12g
– Dietary Fiber: 1g
– Protein: 1g
– Vitamin A: 0% RDA
– Vitamin C: 0% RDA
– Iron: 0% RDA
– Calcium: 0% RDA
Total Time Needed: 45 Minutes
Note: For best results, allow the sweet potatoes to sit in their cooking liquid for 1 hour after cooking to absorb more flavors and nutrients.
Steps
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1
Done
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In a large skillet over high heat, warm up the olive oil. Once warmed, add the chopped onions and garlic and sauté until translucent, about 5 minutes. |
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2
Done
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Add the sweet potatoes and toss to coat them with the oil and spices. Cook until slightly browned on all sides, about 5 minutes per side. Remove from the pan and set aside. |
|
3
Done
|
Return the pan to high heat and add the chicken stock, if using. If not, use water instead. Bring to a boil, reduce the heat to low, and simmer for 20-25 minutes, stirring occasionally, until the sweet potatoes are tender when pierced with a fork. |
|
4
Done
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Meanwhile, in another small saucepan, bring the rinsed and drained white beans to a gentle boil. Boil for 3-4 minutes, then remove from the heat and let cool completely before proceeding. |
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5
Done
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When the sweet potatoes are cooked through, return them to the pan along with the white beans and any accumulated juices from the beans. Stir well to combine everything together. |
|
6
Done
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Season with salt, pepper, turmeric, cumin, and red pepper flakes, if desired. Simmer the mixture gently until most of the liquid has been absorbed into the vegetables, about 10-15 minutes. Serve hot or at room temperature as a main course or side dish. |
