Indian Sweet Potato Turkey CurryCourse: Main Dish, One-Pot-MealCuisine: IndianDifficulty: Easy
This is a nice and easy curry for the colder season. It warms your core and makes you dream of the many colors of fascinating India. The sweet potatoes are beneficial for you due to their high fiber and beta carotene content.
700g Turkey loin
4 Medium sweet potatoes
2 Tbsp of olive or coconut oil
2 Tbsp fresh or packaged red curry paste
1 Can of coconut milk
1 Cup of water
4 Kaffir lime leaves
1 Tsp of fish sauce
1 Tsp of palm sugar
1 Tsp of tamarind concentrate (or lime or lemon juice)
- Peel and cut the sweet potatoes into 2cm cubes.
- Cut the turkey into 2×2 cm cubes.
- Heat the oil in a wok, add the curry paste and fry over high heat for 2-3 minutes or until it begins to give off its aroma.
- Add the turkey and fry for a few minutes or until well browned.
- Add the coconut milk, mix for 1 minute and pour in the water. When it has returned to a boil, add the kafir lime leaves. Cook for 1 more minute.
- Add the sweet potato, lower the heat, and cook slowly for 15 minutes or until the sweet potato is tender.
- Pour in the fish sauce, sugar, and tamarind pulp, stir and cook for another 3 minutes.
- Serve piping hot with brown or white basmati rice.
- SWEET POTATO provides us with lots of beta carotene – with only 100g you already cover the daily requirement (8.6mg / 100g); it contains vitamin C, E, Potassium, Magnesium and Calcium. No vegetable contains more beta-carotene than the underground tuber. Beta-carotene is converted to vitamin A in the body.
- TAMARIND is used in Southeast Asian cooking to add a tangy touch and enhance the flavors of the curry paste ingredients. It can be replaced by lime or lemon juice.