Sweet Potato Kofta with Turmeric Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked sweet potato and chickpea flour kofta served with turmeric curry sauce and brown rice. Warm, aromatic, and satisfying with coconut milk richness. An exotic vegetarian dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 cups mashed sweet purple potato (about 3 medium-size potatoes, peeled)
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon fine sea salt
- 1/2 cup chickpea flour (or 15-ounce can of chickpeas*)
- 1 tablespoon extra virgin olive oil
- 1 small onion (finely chopped (about 1 cup))
- 3 garlic cloves (minced)
- 1 tablespoon minced fresh ginger (about 2-inch knob)
- 1 jalapeño (cored and finely chopped (optional))
- 3 carrots (peeled and sliced)
- 2 bell peppers (cored and sliced into 2” strips)
- 2 teaspoons turmeric
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon curry
- 1/4 teaspoon cayenne
- 1 14-ounce can coconut milk
- juice of 1 lime
- cilantro for garnish
- cooked brown rice for serving (optional)
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h
- Sodium
- 805mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1391mg
- Calcium
- 137mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 805MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.