Sweet Potato Curry in a Hurry

If you're a fan of Indian food, you're well aware that regular take-out orders of channa masala and saag can really add up.  I think Indian cooking is often intimidating to people because of long ingredient lists and complicated methods, but I'm convinced that decent korma and chicken masala can be made at home--but that's for a later post.  What follows is a very basic but satisfying vegetable curry.    

So, I wanted to develop an easy curry recipe that could be thrown together on a weeknight in 30 minutes or less.  I really like curries that have a sweet vegetable component to counter some heat, such as sweet potato or Asian pumpkin, and I used that as my starting point.  I think this is a great base for any leftover veggies or proteins you have sitting in the fridge (I had sweet potato and red pepper, so those are featured here--be flexible and use what you have). 

K, now craving crispy papadum

Heat a few tablespoons of olive oil or canola oil over medium-high heat in a medium dutch oven, and when oil is hot add:

1 large onion, thinly sliced
4 cloves garlic, chopped
1/2 t. red pepper flakes or diced hot chilies if you have them (or more if you want it spicier)
1/2 t. black mustard seeds
1/2 t. coarse salt

Stir for a couple of minutes until the onion begins to soften a bit, and add:

1 red bell pepper, cut into in a very thin julienne
2 T. of your favorite bottled curry powder
2 t. sugar

Stir for 2-3 minutes.  Then stir in:

1 can (14.5 oz.) diced tomatoes
1 1/2 c. plain yogurt
1 c. half-and-half, milk, or coffee cream

Stir well to combine, bring to a low simmer, and add:

2 c. diced sweet potatoes, baked or steamed
1-2 c. additional cooked veggies (such as leftovers; optional)
2 c. diced tofu or chicken (optional)
1/2 c. chopped cilantro (optional)

Allow everything to simmer for at least 5 minutes.  Adjust seasoning with salt and pepper if necessary, and serve over steamed white or brown rice.