Curried Sweet Potato with Warm Paratha Bread

Name: Curried Sweet Potato with Warm Paratha Bread
Yield: 4 servings
Ingredients: 1 1/2 small onion, diced; 1 1/2-1 teaspoon red curry paste, to taste; 1 1/2 teaspoon ground cumin; 1 1/4 teaspoon ground cinnamon; 1 1 large sweet potato (about 10 ounces), unpeeled, cut into small dice; 1 3/4 cup nonfat milk, or more at needed; 1 1/2 cup nonfat plain yogurt; 1 2 teaspoons fresh lime juice; 1 Salt and black pepper; 1 2 whole-grain paratha breads; 1 warmed

From the kitchen of Carly

Creamy curried sweet potato with warm spices, brightened by lime and yogurt. The silky puree pairs perfectly with crispy paratha bread for scooping. Comforting enough for dinner, light enough to feel good about it.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 small onion, diced
11/2-1 teaspoon red curry paste, to taste
11/2 teaspoon ground cumin
11/4 teaspoon ground cinnamon
11 large sweet potato (about 10 ounces), unpeeled, cut into small dice
13/4 cup nonfat milk, or more at needed
11/2 cup nonfat plain yogurt
12 teaspoons fresh lime juice
1Salt and black pepper
12 whole-grain paratha breads
1warmed

Instructions

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.
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.
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.