Sweet potatoes are high in vitamin A, vitamin B5, B6, thiamin, niacin, riboflavin, and, due to their orange color, are high in carotenoids. Plus, they're fat-free, relatively low in sodium and have fewer calories than white potatoes — although they do have more sugar.
Serves 4
2 tablespoons vegetable oil
1 onion, chopped
4 sweet potatoes, peeled and chopped
3 tablespoons koma curry paste
400g can chickpeas, drained
400g can chopped tomatoes
400g can coconut milk
100g toasted cahshew nuts
3 tablespoons chopped fresh coriander
Warm naan breads of cooked rice, to serve ( optional )
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1. Heat the oil in a large, deep heavy-based frying pan and cook the onion and sweet potatoes over a medium heat, stirring occasionally, for 5 minutes, until softened. Add the curry paste and cook, stirring for 1 minute, then add the chickpeas, tomatoes and coconut milk and bring to the boil.
2. Reduce the heat and simmer for 10 minutes until the sauce has thickened slightly and the potatoes are tender. Stir in half the cashew nuts.
3. Serve, garnished with the coriander and remaining cashew nuts, with warm naan breads or cooked rice, if liked.
Health benefits of sweet potatoes :
1. Heart health
2. Controlling blood sugar and maintainig enegry
3. Stress
4. Immunity and anti-inflammatory properties
5. Skin and hair
6. Cancer prevention
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