Ingredients Jump to Instructions ↓

  1. 1/2 small onion, diced

  2. 1/2-1 teaspoon red curry paste, to taste

  3. 1/2 teaspoon ground cumin

  4. 1/4 teaspoon ground cinnamon

  5. 1 large sweet potato (about 10 ounces), unpeeled, cut into small dice

  6. 3/4 cup nonfat milk, or more at needed

  7. 1/2 cup nonfat plain yogurt

  8. 2 teaspoons fresh lime juice

  9. Salt and black pepper

  10. 2 whole-grain paratha breads, warmed

Instructions Jump to Ingredients ↑

  1. Coat a medium nonstick skillet with cooking spray; place over medium-low heat. Add the onion; cook for 2 minutes, until softened, stirring. Add the curry paste, cumin, and cinnamon; cook for 30 seconds, stirring to dissolved the paste. Add the sweet potato; cook for 2 minutes, stirring to coat. Pour in the milk. Simmer for 12 minutes, until the sweet potato is tender, stirring often and adding more milk if the mixture dries out. Transfer to a food processor or blender. Add the yogurt and lime juice; process until smooth. Season with salt and pepper. Serve with the warm bread.


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