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Vegan sweet potato curry with vaal dal in white bowl.
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5 from 2 votes

Sweet Potato and Vaal Dal Curry

A tasty and easy and nutritious curry with hyacinth beans, or vaal dal, and sweet potatoes. This goes beautifully with rice for a weeknight meal.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Side
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 213kcal

Ingredients

  • 1 cup hyacinth beans (vaal dal)
  • 2 medium sweet potatoes , scrubbed and cut into a ¼-inch dice
  • 1 medium onion , diced
  • 1- inch knob ginger , grated
  • 4 cloves garlic , minced
  • 1 heaping tablespoon sambar powder (use garam masala if you have that instead, for a slightly different but still yummy variation)
  • 1 teaspoon avocado oil or any neutral oil
  • 1 teaspoon mustard seeds
  • 1 sprig curry leaves
  • ¼ cup cilantro ,chopped
  • Juice of 1 lemon
  • Salt to taste

Instructions

  • Cook the vaal dal in a pressure cooker or on the stovetop in a saucepan. To cook in a saucepan, cover the dal with 1 inch of water, bring to a boil, turn the heat to a simmer, slap on a lid, and cook about 20-30 minutes until the dal is very tender. Add more water if the dal starts to get too dry.
  • Heat the oil in another saucepan. Add the mustard seeds and when they sputter, add the curry leaves and onions.
  • Saute until the onions are transparent, about five minutes, then add the ginger and garlic.
  • Stir fry for half a minute or until the garlic becomes lightly blond. Add the sweet potatoes and the sambar powder and stir well to coat the sweet potato with the spices. Cook, stirring, another five minutes or until the sweet potatoes start to soften.
  • Add the cooked vaal dal and mix well. Bring the curry to a boil, lower the heat, put on a lid, and let the dal simmer away another 10 minutes or until the sweet potatoes are completely tender. Add water if the dal gets too dry. Vaal dal will turn really soft and break up when it's well-cooked, which is great because that's what gives this curry its really creamy consistency without any cream.
  • Add salt to taste and mix in the coriander. Turn off the heat and add the lemon juice.
  • Serve hot with some rice or rotis.

Nutrition

Calories: 213kcal | Carbohydrates: 40g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Potassium: 729mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10746IU | Vitamin C: 11mg | Calcium: 113mg | Iron: 4mg