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This easy to cook and tasty Indian curry can be made any night of the week (or for lunch as I do!) and can be served with traditional naan/roti bread or with rice. Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury dishes. They are a rich source of fiber (which has been shown to promote a healthy digestive system), as well as containing a good array of vitamins and minerals including iron, calcium, selenium and vitamins A, C and B6, and an excellent source of carbohydrates. It also counts towards one of your five-a-day, unlike white potato which does not. Try to choose small to medium-sized sweet potatoes with unblemished skins, as they will be more tender when cooked. Unless your sweet potatoes are particularly small and smooth, remove the skins with a peeler as they are often well-travelled and can be tough.