Hello lovelies, today it will be sweet and fiery, because I have a new recipe for you: a sweet potato curry with chili naan. It’s the second recipe created in cooperation with Knorr Switzerland* and their new spice series (the first one for a Mediterranean pasta can be found here). And as you can probably imagine, today’s spice is chili.
I used the chili flakes for both the curry and the homemade naan. The curry is a combination of sweet potato, carrot, chickpeas, fresh spinach and coconut milk. The chili flakes give a pleasant spiciness, but not too dominant. I love baking my own naan because it's so easy and fast. Cover it with some melted margarine and sprinkle it with the chili flakes - just lovely with the curry.
Recipe
Here is the recipe for sweet potato curry with chili naan:
Sweet potato curry with chili naan
Ingredients
Chili naan:
- 450 gr 3.5 cups flour
- 200 gr 1 cup plant-based yogurt (e.g. coconut)
- 30 gr 1/8 cup canola oil
- 100 ml 1/2 cup water
- 1 tsp dried yeast
- 1 tsp sugar
- 1 1/2 tsp salt
- 1-2 tsp Knorr Chili
Sweet potato curry:
- 1 onion
- 1 garlic
- Fresh ginger ca. 1 cm/0.5“
- 2 Tbsp olive oil
- 500 gr 1 lbssweet potatoes
- 1 jar of chickpeas
- 2 carrots
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2-1 tsp Knorr Chili
- 1-2 tsp curry powder
- 1/2 tsp salt
- 1 can of coconut milk 400 ml / 1 ¾ cup
- 1 handful fresh spinach
- Fresh cilantro
- pomegranate
Instructions
- Naan:
- Knead all ingredients into a smooth dough
- Leave in a lightly oiled bowl until the dough has doubled (approx. 1 hour)
- Heat up a pan
- Divide the dough into 8-10 pieces and roll out each part thinly
- Bake fat-free in the pan
- Coat with liquid margarine and sprinkle with Knorr chili flakes – serve warm
- Curry:
- Peel and finely chop the onion and garlic, finely chop the ginger
- Heat the oil in a fat-free pan or pot and roast onion, garlic and ginger for 2-3 minutes
- Add turmeric, cumin, Knorr Chili and curry and roast as well
- Peel the sweet potatoes and carrots and cut into pieces
- Add to the pot/pan and roast for 2-3 minutes while stirring
- Deglaze with coconut milk
- Drain the chickpeas and add them to the pot/pan
- Let it simmer with closed lid at medium heat for about 10-15 minutes until the sweet potatoes are soft
- Season with salt
- Wash the spinach and stir in the curry
- Serve with fresh cilantro, pomegranate seeds, some yogurt and chili naan
Notes
Despite the chili flakes the curry isn’t too spicy. You can spice it up to your taste and of course add a little less if children eat with you. I simply made a naan without chili for them. But the chili-naan tasted very good with the slightly sweet curry. I really like these combinations of mild and hot.
And if you have never made your own naan, you have to try it. It tastes delicious and fresh from the pan and is quickly prepared with just a few ingredients. I can’t tell you how much naan I ate in India, pretty much every day. Preferably with garlic or just with chili, as in my version
As with the other varieties of Knorr spices, the chili flakes are made from 100% natural ingredients and have no added salt. They include chili, hot peppers and smoked peppers. I have to admit the spiciness was very pleasant, as I don’t like super spicy food. If you prefer your curry even hotter, you can sprinkle some more chili flakes on top of it.
Curry is still one of my favorite dishes, you can enjoy it in so many different ways. It works with different vegetables and is incredibly delicious. The sweet potato curry is definitely my new favorite. It’s a true delicacy with plenty of fresh cilantro, the pomegranate seeds and the chilli naan and on top really healthy and nourishing.
I hope you really feel like getting this delicious sweet potato curry by now and try the recipe. And make sure you test the naan, it's really great and also very popular with my kids. By the way, it also tastes super good the next day, e.g. with avocado.
Love, Verena
*This blogpost was created in collaboration with Knorr Switzerland – the recipes are my own.
This post is also available in: deutsch
