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    Gujarati sweet potato curry

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    Gujarati sweet potato curry

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 40 minutes to 45 minutes 45 minutes

    Serves: 2

    Ingredients

    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 

    Method

    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. 

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