Sweet Potato & Neem Leaves Vegetable Curry Recipe
Healthy bittersweet sabzi
Neem & Sweet potato have extreme differences in taste but have numerous health benefits. I combined them into a single healthy dish by making this simple Sweet Potato & Neem Leaves Vegetable Curry Recipe. The vegetable curry’s flavor is further enhanced with roasted peanut powder. The dish is definitely sweet & bitter with bitterness slightly overriding.
Consuming neem leaves at least weekly once or twice is very good but we do not have many recipes using them. Serve Sweet Potato & Neem Leaves Vegetable Curry Recipe with a rasam rice for lunch, it tastes awesomely bittersweet!
Here are a few more healthy recipes to try
- 4 Sweet Potatoes
- 1/2 cup Neem leaves
- 1/4 teaspoon Asafoetida (hing)
- 1/3 teaspoon Mustard seeds
- 1/3 teaspoon White Urad Dal (Split)
- 1 Dry red chilli
- 1 teaspoon Chana dal (Bengal Gram Dal)
- 1.5 tablespoon Cooking oil
- Salt , to taste
- 1 tablespoon Roasted Peanuts (Moongphali) , powdered
How to make Sweet Potato & Neem Leaves Vegetable Curry Recipe
To prepare Sweet Potato & Neem Leaves Vegetable Curry Recipe, clean the neem leaves and tear the stem out of it.
Pressure cook the sweet potato for just 1 whistle or 5 minutes whichever is earlier, on full flame. The pressure will take longer time if you put a lot of water.
Take out, peel & chop them into cubes.
Take a non-stick pan, add oil, hing, mustard, urad dhal, red chilli & bengal gram dal. Fry them well.
Add the neem leaves and let it fry for 3-4 minutes until they turn slightly crispy.
Add the chopped sweet potato and salt. Cook well until the sweet potato is fried well.
Garnish with roasted peanut powder.
Serve Sweet Potato & Neem Leaves Vegetable Curry Recipe with hot steaming rasam rice.
I am an IT professional for the last 15+ years and currently residing Singapore. I have recently taken a break from mid of June 2016 to pursue my passion. Cooking and food styling is my passion & my stress buster. I am also interested towards exploring vegetarian traditional & fusion cooking from all cuisines. Hence I decided to go one step further to explore and document my passion from 2016.