Sweet Potato & Neem Leaves Vegetable Curry
Description:
Sweet potato and neem leaves are two ingredients that may seem vastly different in taste but are both packed with health benefits. Combining them in a savory vegetable curry creates a unique blend of flavors, with the earthy bitterness of neem leaves perfectly complementing the natural sweetness of the sweet potato. To enhance the dish further, peanuts are added for a crunchy texture and nutty flavor. This curry is best served with steamed rice and rasam for a wholesome, nutritious lunch.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sweet potatoes | 3 medium-sized |
| Neem leaves | 1/2 cup |
| Asafoetida (hing) | A pinch |
| Mustard seeds | 1/3 tsp |
| Split urad dal | 1/3 tsp |
| Dried red chilies | 1 whole |
| Bengal gram dal | 1 tsp |
| Oil | 1 ½ tbsp |
| Salt | To taste |
| Roasted peanut powder | 1 tbsp |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Instructions:
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Prepare the Neem Leaves: Begin by cleaning the neem leaves thoroughly. Remove the stems, as they can be too tough for the curry.
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Cook the Sweet Potatoes: In a pressure cooker, cook the sweet potatoes until one whistle is heard. Once done, peel the skin and cut them into cubes. Set them aside.
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Temper the Spices: Heat oil in a pan. Add a pinch of asafoetida (hing), mustard seeds, split urad dal, dried red chili, and Bengal gram dal. Let the spices sizzle and fry until golden brown, releasing their fragrant aroma.
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Add Neem Leaves: Add the neem leaves to the pan and sauté them for 3-4 minutes, allowing them to wilt and absorb the flavors of the tempering.
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Cook the Sweet Potato: Add the cubed sweet potatoes to the pan and mix them with the tempered spices and neem leaves. Stir everything well and cook for another 5-7 minutes on medium heat, letting the sweet potatoes fry lightly and absorb the flavors.
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Garnish with Peanuts: Once the curry is cooked, turn off the heat and garnish with powdered roasted peanuts. This adds a delightful crunch and nutty flavor to the dish.
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Serve: Serve the hot sweet potato and neem leaves vegetable curry with steamed rice and rasam for a complete and satisfying meal.
Allergen Information:
This dish contains peanuts, which may cause allergic reactions in some individuals. If you are allergic to peanuts, you can omit the garnish or substitute it with another nut or seed of your choice.
Dietary Preference:
- Vegetarian
- Gluten-free (as long as the ingredients used are free from gluten contamination)
- Vegan
Tips & Recommendations:
- Balance the bitterness of neem: Neem leaves can be quite bitter, so adjusting the cooking time and balancing with sweet potatoes helps tone down the bitterness.
- For a spicier kick: You can increase the number of dried red chilies or add a green chili to the tempering for an extra heat boost.
- Nutritional Boost: Sweet potatoes are a great source of fiber, vitamins, and antioxidants. Neem leaves have anti-inflammatory properties and are also known for their detoxifying benefits.
Conclusion:
Sweet potato and neem leaves vegetable curry is a simple yet flavorful dish that brings together two ingredients that are both beneficial for health. The unique combination of sweet and bitter, along with the crunch of peanuts, makes for an extraordinary meal. Serve this hearty curry with steaming rice and rasam for a nutritious and fulfilling lunch. Enjoy this wholesome vegetarian dish, full of vibrant flavors and health benefits!
