Recipe courtesy of Bal Arneson
Episode: Backyard Party
Sweet Potato Curry with Mussels
Total:
55 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
55 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 3 tablespoons grapeseed oil
  • 1 cup thinly sliced onions
  • 2 cloves garlic, minced
  • 10 curry leaves
  • 1 tablespoon garam masala
  • 1 teaspoon black mustard seeds
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 2 cups chopped fresh tomatoes
  • 2 tablespoons tomato paste
  • A pinch of salt
  • A pinch of pepper
  • 2 cups chopped sweet potatoes
  • 2 cups vegetable broth
  • 1 cup yogurt
  • 2 pounds mussels, cleaned and debearded
  • Steamed rice, roti or toasted bread, for serving

Directions

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

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