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.
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
- 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.
- I added the sweet potatoes, stirring to coat in the curry paste.
- Add the stock and coconut milk bring to the boil then simmer with the lid on for about 20 minutes.
- The peas and beans was added then cooked for another 5 minutes before adding the coriander.
- 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.