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Sweet Potato Curry with Mussels

Recipe courtesy Bal Arneson
Show: Spice Goddess Episode: Backyard Party

Photo: Sweet Potato Curry with Mussels

TOTAL TIME: 55 min
Prep: 10 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 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
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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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  • on April 11, 2012

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    Oh, this was SO good and easy as well. Yes, you need to find curry leaves. Asian grocery stores may carry them. Yummy and beautiful!

    people found this review Helpful.
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  • on January 29, 2012

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    This is one of the best plates of mussels we've had in recent memory! It was easy to make and best of all, we felt like we just had a great restaurant meal; it was that good! I wasn't too sure about adding the sweet potato when I first read the recipe but after tasting the complete dish, I'd say it was the part.

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