Sweet Potato Curry with Mussels



Sweet Potato Curry with Mussels

A hearty dish combining the best of spicy sweet potato curry and fresh mussels, all made in under an hour.
Prep Time 10 mins
Total Time 55 mins
Servings 4


  • 3 tbsp grapeseed oil
  • 1 cup onions, thinly sliced
  • 2 clove garlic, minced
  • 1 tsp black mustard seeds
  • 10 curry leaves
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • 1 tbsp garam masala
  • 1 pinch salt
  • 1 pinch pepper
  • 2 tbsp tomato paste 35g
  • 2 cups fresh tomatoes, chopped
  • 2 cups sweet potatoes, chopped
  • 1 cup yogurt
  • 2 cup vegetable broth
  • 2 lbs mussels, cleaned and debearded


  • Step 1
    Place a large pot over medium-high heat and add the oil. When it is hot add the onions, garlic and spices and cook for about 3 minutes, stirring occasionally.
    Step 2
    Add tomato paste and tomatoes and season with salt. Stir and simmer for 5 minutes and then add the sweet potatoes, yogurt and vegetable broth. Cover and continue to cook until the sweet potatoes are tender, about 20-25 minutes. Add mussels and replace lid.
    Step 3
    Cook until the mussels have opened, about 5-8 minutes. Serve mussels with lots of the curry on rice, roti or toasted bread.

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