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Gujarati sweet potato curry
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½ tbsp Cooks’ Ingredients Organic Coconut Oil
2 peppers from a pack of sweet peppers (yellow and red), cut into chunks
1 onion, roughly chopped
1 sweet potato, scrubbed and cut into 2cm chunks
75g Cooks’ Ingredients Gujarati Paste
400ml can Cooks’ Ingredients Organic Coconut Milk or reduced fat coconut milk
½ x 28g pack coriander, chopped
20g toasted flaked almonds
1. Heat the oil in a large frying pan or wide, shallow saucepan and fry the peppers and onions for 8-10 minutes, stirring frequently until softened and lightly browned.
2. Add the sweet potato chunks, stir in the curry paste and coconut milk, bring to a simmer. Cover with a lid and cook for 20-25 minutes, stirring occasionally until the vegetables are very soft and beginning to break up.
3. Season to taste and stir in half the coriander with a splash of water, if needed. Scatter with the almonds and remaining coriander. Serve with pilau rice or warmed naan breads.
Typical values per serving:
This recipe was first published in September 2018.