Name: Sweet Potato & Pineapple Korma Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 2 tbsp korma paste; 2 sweet potatoes, peeled and cut into large chunks; 400g tin coconut milk; 400g tin pineapple chunks; Water as needed; Fresh coriander, chopped (for garnish); Naan bread (to serve)

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Introduction

This Sweet Potato & Pineapple Korma is a delightful blend of creamy coconut milk, fragrant spices, and the natural sweetness of pineapple and sweet potatoes. It’s an easy, comforting vegetarian dish perfect for a weeknight dinner or casual gathering.

A white bowl filled with a creamy yellow curry containing large, uneven chunks of orange pumpkin and sliced red bell peppers, topped with bright green cilantro leaves. Inside the bowl, there is a wooden spoon resting on the left side, partially covered by the curry. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp Korma paste
2 sweet potatoes, peeled and cut into large chunks
400g tin coconut milk
400g tin pineapple chunks
Water (as needed)
Fresh coriander (to garnish)
Naan bread (to serve)

Instructions

Step 1: Heat the korma paste in a large pan over medium heat, then add the sweet potato chunks. Toss them well to coat the potatoes evenly with the paste.
Step 2: Pour in the coconut milk and enough water to just cover the sweet potatoes. Bring to a simmer and cook for about 15 minutes, or until the sweet potatoes are tender when pierced with a fork.
Step 3: Add the pineapple chunks, stir gently, and simmer for another 2 minutes to heat through.
Step 4: Season the korma with salt and pepper to taste. Scatter fresh coriander over the top before serving.
Step 5: Serve hot with warm naan bread to soak up the delicious sauce.

Tips & Variations

For extra protein, add cooked chickpeas or tofu along with the sweet potatoes.
Use fresh pineapple if available for a less syrupy taste and add it at the last minute to keep it juicy.
If you prefer a thicker sauce, reduce the amount of water or simmer the curry longer to evaporate excess liquid.
Garnish with chopped roasted cashews for added crunch and flavor.

Storage

Store any leftover korma in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much.

How to Serve

The image shows a black pot filled with a warm curry that has chunky orange pieces of squash or pumpkin and red bell pepper strips. Green cilantro leaves are scattered on top as a fresh garnish. A wooden spoon rests inside the pot, slightly lifting some of the curry that looks creamy with rich sauce covering the vegetables. The pot is placed on a white marbled surface that contrasts with the bright colors of the food, making the dish look inviting and fresh. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this korma vegan?

Yes, this recipe is naturally vegan as it uses coconut milk and plant-based ingredients. Just ensure your korma paste does not contain any dairy or animal products.

Can I freeze leftover korma?

You can freeze the korma in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat thoroughly before serving. Some texture changes in the sweet potatoes are normal after freezing.