Sweet Potato and Pineapple Korma

May 24, 2023May 24, 20230 10

Indian cuisine inspired Sweet Potato and Pineapple Korma recipe

by The Chefin Vegetarian

Prep

10 min

Cook

25 min

Ready In

35 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

366

Sugar

18g

Fat

24g

This Sweet Potato and Pineapple Korma is a dish inspired by Indian cuisine, but with a twist of tropical flavors. The korma paste adds depth and spice to the sweet potatoes and pineapple, making it a filling and satisfying vegetarian meal that can be enjoyed by all. This dish is perfect for those who want to enjoy aromatic and flavorful cuisine while also enjoying the health benefits of the main ingredients.

Instructions

1.	Heat a large pan over medium heat.
2.	Add the korma paste and cook for 1-2 minutes, stirring frequently.
3.	Add the diced sweet potatoes and stir to coat them with the paste.
4.	Pour in the coconut milk and water. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, or until the sweet potatoes are tender.
5.	Add the drained pineapple to the pan and stir to combine.
6.	Serve the korma hot, topped with fresh coriander.

PROS

This vegetarian dish is rich and flavorful due to the korma curry paste and the natural sweetness of the sweet potatoes and pineapple.

It is an easy, yet impressive dish to make for a dinner party or to enjoy as a comforting meal on a cold evening.

CONS

This dish may not be suitable for those who do not enjoy sweet flavors in savory dishes.
Some may find the combination of sweet potatoes and pineapple to be too sweet.

It may also not be suitable for those who are allergic to pineapple or do not enjoy its taste.

HEALTH & BENEFITS

Sweet potatoes are a great source of vitamins, fiber, and antioxidants that can help improve digestion and boost the immune system. Pineapple is rich in vitamin C and bromelain, an enzyme that aids digestion and reduces inflammation.

	2 tablespoons korma curry paste
	2 sweet potatoes , diced
	400 g coconut milk
	200 ml water
	400 g pineapple , drained
	1/4 cup coriander