Sweet Potato Kurma

By • November 13, 2009 • 1 Comments

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Author Notes: Kurma is a creamy, mild curry from north Kerala, a Muslim version. Taught to me by my friend Shahid Sait. I asked him to make with sweet potato. His version is rich. Layered flavors and its thickened with coconut and cashew paste. pauljoseph

Serves 5

  • 1 pound Sweet potato cut in small cubes
  • 1 cup Sliced Onion
  • 1/2 cup Sliced tomato
  • 2 pieces Green chili
  • 1 teaspoon Garlic Paste
  • 1 teaspoon Ginger Paste
  • 1 teaspoon Coriander Powder - (Soak in water)
  • 1/2 cup Coriander Leaf
  • 1/4 cup Mint leaf Grind
  • 1 tablespoon Cashew nut Paste
  • 1 cup Cashew nut Paste
  • 4 pieces Cardamom
  • 4 pieces Cloves
  • 1 piece Cinnamon
  • 1/4 teaspoon Anise Seed
  1. Heat a heavy pan in little oil add Onion and Green Chili, fry till light brown. Add Ginger, garlic paste, Coriander powder -- cook on very low flame till oil separates. Add the Sweet potato, Mint leaf, Tomato, cardamom, cloves, cinnamon and anise seed and stir for few more minutes, then add Coconut milk mixed with Cashew paste and Simmer and garnish with coriander leaf remove from stove.
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Tags: dairy-free, Easy, indian, Vegetarian, wheat-free

Comments (1) Questions (0)

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over 1 year ago Diana Pappas

A stunning, wonderful dish! I love how well balanced the flavors are! Thank you for sharing.

[Just a note, there is a typo in the recipe calling for 1 tablespoon cashew nut paste and then 1 cup cashew nut paste again! I figured out that the 1 cup measurement was for coconut milk.]