Sweet potato and pea curry.

This weeks recipe is one that my brother showed me and we decided to cook it when he was around the other evening.
This is a healthy tasty runny curry and another way to use up sweet potato. The original recipe came from bbc good food and can be found here.

Ingredients.

3 tbsp curry paste from a jar (I used hindi paste but any will do. I’ve made my own pastes in the past too which I’ll write-up one day)
1 onion, finely chopped
450g potatoes, cut into chunks (I didn’t use any)
2 large sweet potatoes (about 900g) cut into chunks (I added more to make up for omitting the potato above)
600ml vegetable stock, from a cube is fine (my homemade stock)
400ml can coconut milk
175g frozen peas (harvested earlier in the year I also added a few broad beans to use up)
small bunch coriander, roughly chopped

Method.

  1. I added the paste to a pan on the hob with a moderate heat. I added the onions and sweated down for about 3 minutes.
  2. I added the sweet potatoes, stirring to coat in the curry paste.
  3. Add the stock and coconut milk bring to the boil then simmer with the lid on for about 20 minutes.
  4. The peas and beans was added then cooked for another 5 minutes before adding the coriander.
  5. Serve with rice or a naan bread.

I have to say I really enjoyed this meal, it was tasty, satisfying and enjoyable. Normally I prefer my curry to be a thicker sauce but this being runny was fine as it still tasted good.

So give it a try. let me know what you think in the comments.

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