Sweet Potato Curry with Mussels
Sweet Potato Curry with Mussels
Try this quick and easy sweet potato curry with mussels recipe by Bal Arneson from Spice Goddess.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 45 minutes
  • Yield 4 servings
As seen on Spice Goddess
  • 3 tablespoons grape seed oil
  • 1 cup thinly sliced onions
  • 2 cloves garlic, minced
  • 1 teaspoon black mustard seeds
  • 10 curry leaves10 curry leaves
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1 tablespoon garam masala
  • A pinch of salt
  • A pinch of pepper
  • 2 tablespoons tomato paste 35g
  • 2 cups fresh tomatoes, chopped
  • 2 cups chopped sweet potato
  • 1 cup yogurt
  • 2 cups vegetable broth
  • 907 grams mussels, cleaned and debearded
  1. Place a large pot over medium-high heat and add the oil
  2. When it is hot add the onions, garlic and spices and cook for about 3 minutes, stirring occasionally
  3. Add tomato paste and tomatoes and season with salt
  4. Stir and simmer for 5 minutes and then add the sweet potatoes, yogurt and vegetable broth
  5. Cover and continue to cook until the sweet potatoes are tender, about 20-25 minutes
  6. Add mussels and replace lid
  7. Cook until the mussels have opened, about 5-8 minutes
  8. Serve mussels with lots of the curry on rice, roti or toasted bread

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