Sweet potato curry puffs are a popular Singaporean street food. Slather this luscious curry-spiked sweet potato purée on warm whole-grain paratha bread if you can find it. If not, use whole-grain pita bread instead.
Recipe information
Yield
Serves 2
Ingredients
Preparation
Step 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.
Step 2
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.
Step 3
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.
