A light, colourful curry that is very quick and easy to make, this is packed with antioxidant-rich vegetables. Sweet potatoes, in particular, are an excellent source of beta-carotene and vitamin C, and have a higher vitamin E content than any other vegetable. Serve with paratha or naan.
10 people made this
1 tbsp vegetable oil
1 onion, chopped
2 garlic cloves, crushed
500g shakarkandi (sweet potatoes), peeled and cut into chunks