CURRIED SWEET POTATO w/PARATHA BREAD

By BobD

Ingredients

• 2 SERVINGS
• Sweet potato curry puffs are a popular Singaporean street food. Slather this luscious curry-spiked sweet potato puree on warm whole-grain paratha bread if you can find it. If not, use whole-grain pita
• 1/2 small onion, diced
• 1/2-1 teaspoon red curry paste, to taste
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1 large sweet potato (about 10 ounces), unpeeled, cut into small dice
• 3/4 cup nonfat milk, or more at needed
• 1/2 cup nonfat plain yogurt
• 2 teaspoons fresh lime juice
• Salt and black pepper
• 2 whole-grain paratha breads, warmed

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

Coat a medium nonstick skillet with cooking spray; place over medium-low heat.

Add the onion; cook for 2 minutes, until softened, stirring.

Add the curry paste, cumin, and cinnamon; cook for 30 seconds, stirring to dissolved the paste.

Add the sweet potato; cook for 2 minutes, stirring to coat.

Pour in the milk. Simmer for 12 minutes, until the sweet potato is tender, stirring often and adding more milk if the mixture dries out.

Transfer to a food processor or blender.

Add the yogurt and lime juice; process until smooth.

Season with salt and pepper.

Serve with the warm bread.