Papua New Guinean Sweet Potato Curry

Ingredients

• 2 large sweet potatoes, peeled and cubed (500g) 2 large sweet potatoes, peeled and cubed (500g)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 tablespoon curry powder 1 tablespoon curry powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 can diced tomatoes (400g) 1 can diced tomatoes (400g)
• 1 cup vegetable broth (240ml) 1 cup vegetable broth (240ml)
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 55g, 12g
• Protein: 5g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Heat a tablespoon of oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the diced bell peppers to the pot and cook for a few minutes until they start to soften.
3. 3.
   In a small bowl, combine the curry powder, cumin, coriander, turmeric, and paprika. Stir well to create a spice blend.
4. 4.
   Add the spice blend to the pot and stir to coat the vegetables evenly.
5. 5.
   Add the cubed sweet potatoes, diced tomatoes, and vegetable broth to the pot. Stir well to combine.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the sweet potatoes are tender.
7. 7.
   Stir in the lime juice and season with salt and pepper to taste.
8. 8.
   Serve the Sweet Potato Curry hot, garnished with fresh cilantro. Enjoy with steamed rice or flatbread.

Treat your ingredients with care...

• Sweet potatoes — Make sure to cut the sweet potatoes into evenly sized cubes to ensure they cook evenly.
• Curry powder — Adjust the amount of curry powder according to your spice preference. Add more for a bolder flavor or reduce for a milder taste.
• Lime juice — Fresh lime juice adds a tangy kick to the curry. Squeeze the lime just before adding it to the dish to maximize its flavor.

Tips & Tricks

• For a creamier texture, you can add a splash of coconut milk to the curry.
• Customize the spiciness by adding chili flakes or fresh chili peppers.
• To make it a heartier meal, add cooked chickpeas or tofu to the curry.
• Garnish with toasted coconut flakes for an extra tropical touch.
• Leftovers can be refrigerated and reheated the next day for an even more flavorful meal.

Serving advice

Serve the Papua New Guinean Sweet Potato Curry with steamed rice or warm flatbread. The fluffy rice or bread will help soak up the delicious curry sauce and complement the flavors of the dish.

Presentation advice

Present the Sweet Potato Curry in a vibrant bowl, garnished with fresh cilantro leaves. The colorful combination of sweet potatoes and bell peppers will make the dish visually appealing. Serve it alongside a side of steamed rice or flatbread to complete the presentation.