Sweet Potato Humman

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: Simmer Recipe
Difficulty: Medium

Take a look at more Drinks Recipe Recipes. You may also want to try undefined, undefined, undefined, undefined, undefined, undefined, undefined

Rate This Recipe


  • 2 - medium sweet potatoes
  • 1/2 cup - coconut milk
  • 2 - dry red chillies (use more or less according to your taste)
  • 1 tsp - cumin seeds
  • 1 tbsp - coriander seeds
  • 1/2-inch ball of tamarind (remove seeds, if any)
  • 1/4 cup - chopped coriander
  • Salt to taste

How to Make Sweet Potato Humman

  • Wash sweet potatoes and dice them into 1/2-inch cubes. You don't have to peel the skins.
  • Put in a microwave-safe bowl with 2 tbsp water and cover with a microwave-safe lid (or just a ceramic plate). Microwave for 5-7 mins until tender (if you prefer, you can also cook the sweet potatoes on the stovetop).
  • Heat a skillet and dry-roast the red chillies, coriander seeds, cumin seeds until they are a couple of shades darker and smell aromatic.
  • Put the roasted spices in a blender along with the coconut milk. Add the coconut milk, tamarind and enough water to blend into a smooth paste.
  • Pour the coconut paste in a saucepan and add the sweet potatoes. Bring the mixture to a boil. If it's too thick, add more water.
  • Add salt to taste and let the curry simmer for about 10 mins. Turn off the heat and garnish with coriander leaves.