Sweet Potato Coconut Curry with Prasad Ghee

Sweet Potato Coconut Curry with Prasad Ghee


  • 1 Tbsp ginger grated
  • 1 Tbsp of Prasad Ayurveda plain organic ghee
  • 1.5 stocks lemon grass cut into 2 inch sticks
  • 3 keffir lime leaves chopped
  • ½ tsp hing /asafoetida (or 2-3 cloves of garlic)
  • 1 chili pepper
  • ½ Tbsp Paprika
  • ½ Tbsp pink Himalayan salt
  • 2 cups of Water
  • 1 can of Cha’s curry masala organic coconut milk
  • 1 sweet potato
  • 2 carrots
  • 1 cup of cut green beans
  • 1 bricks of panner (or tofu)


  1. Cut the carrots into slices, the beans into 1-2 inch pieces.
  2. Peel the sweet potato and cut into medium size chunks.
  3. Cut the curd (or tofu) into ½ inch cubes.
  4. Set it all aside.
  5. Heat the ghee on medium temperature in a good size sauce pan. Add the ginger, chilli pepper and hing (or garlic and sauté for a minute or two)
  6. Add the water and Cha’s curry coconut milk into the sauce pan.
  7. Add the Paprika, lemon grass, keffir lime leaves, salt and simmer
  8. Add the carrots and paneer (or tofu) simmer until the carrots are partially cooked (approx 5 minutes)
  9. Add the sweet potato and green beans and simmer for another 5 to 10 minutes, being careful not to overcook the sweet potato or it will turn to much
  10. Serve on your favourite rice or noodles!

Makes 4 – 5 servings.



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