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.
Ingredients
- 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
Instructions
- Step 1Place 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 2Add 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 3Cook until the mussels have opened, about 5-8 minutes. Serve mussels with lots of the curry on rice, roti or toasted bread.