Ingredients

• 1/2 small onion, diced
• 1/2-1 teaspoon red curry paste, to taste
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1 large sweet potato (about 10 ounces), unpeeled, cut into small dice
• 3/4 cup nonfat milk, or more at needed
• 1/2 cup nonfat plain yogurt
• 2 teaspoons fresh lime juice
• Salt and black pepper
• 2 whole-grain paratha breads, warmed

Instructions

1. Coat a medium nonstick skillet with cooking spray; place over medium-low heat. Add the onion; cook for 2 minutes, until softened, stirring. Add the curry paste, cumin, and cinnamon; cook for 30 seconds, stirring to dissolved the paste. Add the sweet potato; cook for 2 minutes, stirring to coat.
2. Pour in the milk. Simmer for 12 minutes, until the sweet potato is tender, stirring often and adding more milk if the mixture dries out.
3. Transfer to a food processor or blender. Add the yogurt and lime juice; process until smooth. Season with salt and pepper. Serve with the warm bread.