Sweet Potato Curry With Mussels
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
46
Spice
58
Sweetness
47
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Grapeseed Oil1 cup
Onion (thinly sliced)2 cloves
Garlic (minced)10
Curry Leaves1 tbsp
Garam Masala1 tsp
Black Mustard Seed1 tsp
Paprika (smoked)1 tsp
Turmeric2 cups
Tomatoes (chopped fresh)2 tbsps
Tomato Paste2 cups
Sweet Potatoes (chopped)2 cups
Vegetable Broth1 cup
YogurtDirections:
1
Place a large pot over medium-high heat and add the oil
2
When it is hot add the onions, garlic, curry leaves, garam masala, mustard seeds, paprika and turmeric and cook for about 3 minutes, stirring occasionally
3
Add the tomatoes and tomato paste and season with salt and pepper
4
Stir and simmer for 5 minutes, and then add the sweet potatoes, vegetable broth and yogurt
5
Cover and continue to cook until the sweet potatoes are tender, 20 to 25 minutes
6
Add the mussels and replace the lid
7
Cook until the mussels have opened, 5 to 8 minutes
8
Serve the mussels with lots of the curry on rice, roti or toasted bread