Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 30 mL (2 tbsp) vegetable oil, divided
- 5 mL (1 tsp) black mustard seeds
- 3 whole dried red chilies
- 4 fresh or dried curry (neem) leaves
- 1 onion, finely diced
- 2 cloves garlic, finely chopped
- 3 sweet potatoes, peeled and chopped into a 1-inch dice
- 1 small handful fresh coriander, finely chopped (about 60 mL/¼ cup)
- Salt to taste
Directions
In a high-sided sauté pan, heat oil over high heat. Add mustard seeds, chilies, and curry leaves and sauté for 30 seconds to release flavours.
Add onions and sauté for 2 minutes or until just lightly browned. Add garlic and stir to combine. Sauté for another 3 minutes or until onions soften.
Add sweet potatoes and stir to combine and coat well. Reduce heat to medium and cook for 20 to 30 minutes or until tender.
Sprinkle coriander on top and serve.