Home » Gluten-Free Sweet Potato Korma

Gluten-Free Sweet Potato Korma

Oh lordy. It is winter outside. Complete with that white stuff that covers the ground.

Aside from that meaning that it is officially mitten weather, it also means that it is high season for hearty dinners. Spicy stews. And dishes to keep you warm. Not the shake off the cool edged wind of fall. But to warm you up from the cold that gets all the way to your bones.

To be honest, I am almost glad that pumpkin-filled everything is done for a while. Because it is high time for some cassoulet. And maybe some soup. And a curry or two.

I have been trying to make sure that I spend some time on Sundays making lunches for the week, and when it gets cold things like a dish that reheats and travels well. (I like to win at lunch). This dish is does just that. And if you pack a little fresh cilantro, you can look like you packed a fancy pants takeout meal that is both more delicious and healthier.
Gluten-Free Sweet Potato Korma | FrannyCakes

I fell in love with Indian food in college. It was part influenced by my best friend, Sid, and part because it is so easy to eat gluten-free. And these days, I do not get to eat it nearly enough. This sweet potato korma is easy to make thanks to purchased korma curry paste and is ready to go in 45 minutes which makes it perfect for weeknight dinners. It is vegetarian and can easily be vegan if you swap out the yogurt for a dairy-free variety or cashew cream.

Gluten-Free Sweet Potato Korma
Recipe Type: Entree
Cuisine: Indian
Author: Mary Fran Wiley
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 4
An easy, weeknight dinner, this vegetarian korma is perfect to make ahead and pack as work lunches. If you wish to make it vegan, you can swap a non-dairy yogurt or use cashew cream in place of the plain yogurt or sour cream.
  • 2 large sweet potatoes
  • Olive Oil
  • 1 red onion
  • 2 garlic cloves
  • 1 thumb-sized piece of ginger*
  • 1/2 bunch fresh cilantro, leaves picked and stalks reserved
  • 1 fresh red jalapeƱo or fresno chili, seeds and veins removed
  • 1 heaped tablespoon korma curry paste**
  • 1 14oz can chickpeas
  • 2 1/2 cups boiling water
  • juice from 1/2 lemon
  • 1/4 cup plain yogurt or sour cream
  • 1 cup of your favorite long grain rice, I prefer basmati
  1. Cut the sweet potatoes into 1 1/2 inch chunks and place in a large frying pan over medium heat with a good glug of olive oil (2 tablespoons). Fry them for about 5 minutes, or until they start to turn golden.
  2. While the sweet potatoes cook, peel and finely slice the onion, garlic and ginger. Finely chop the cilantro stalks and mince the chili.
  3. Add all the veggies and the korma paste and cook for another 5-10 minutes and stirring occaisionally. You want to make sure that the onions have softened.
  4. Add the chickpeas, canning liquid and all, to the frying pan along with the boiling water.
  5. Bring everything to a boil and then reduce to a simmer and cook for about 30 minutes, or until thickened.
  6. While the korma is cooking, prepare 1 cup of rice according to the package directions and drink a glass of wine (because you deserve it for cooking on a week night).
  7. When the korma has thickened, stir in the yogurt or sour cream and the lemon juice. Garnish with the cilantro leaves.


One comment

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.