Sweet Potato Curry
Ingredients
Serves 2
- For the curry
- 1 medium size sweet potato, peeled and cut into 2cm pieces,
- 2 tbsp rapeseed or sunflower oil, plus extra if needed
- 2 medium size onions, finely diced
- 3 garlic cloves, crushed
- 10g fresh root ginger, peeled and finely grated
- 1 tsp sweet paprika
- 2 tsps ground turmeric
- 1 tsp medium curry powder
- ¼ tsp hot chilli powder
- 1 tsp ground coriander
- 1 tsp garam masala
- 4 green cardamom pods, crushed
- 227g can Chopped Tomatoes
- 1 tbsp tomato purée
- ½ green pepper, deseeded and cut into 1cm pieces
- ½ green pepper, deseeded and cut into 1cm pieces
- 1 green chilli, finely diced
- 250ml vegetable stock
- 2 tomatoes, quartered
- 1 tsp salt
- 400g can chick peas, drained and rinsed
- For the garam masala raita
- 150g Alpro Plain ‘No Sugars’ alternative to yogurt
- 1 tsp garam masala
- ½ tbsp dried mint
- Serve with rice
Preparation
Step 1
Preheat the oven to 190C/ 170 fan/ gas mark 5 and line a baking tray with baking parchment. Toss the sweet potato with 1 tbsp oil and spread out on the tray. Bake for 20-25 minutes until lightly caramelised and tender.
Step 2
Meanwhile, add the remaining oil to a medium saucepan and warm over a low-medium heat. Fry the onions, garlic and ginger for 8-10 minutes, or until very soft. Stir in the paprika, turmeric, curry powder, chilli powder, coriander, garam masala and crushed cardamom pods to make a thick paste. Cook for 1-2 minutes, adding a little extra oil if it seems dry.
Step 3
Add the canned tomatoes and tomato purée and cook for 2-3 minutes until it becomes a paste again. Add the green pepper, green chilli, vegetable stock, fresh tomatoes and salt. Bring to a simmer then reduce the heat to low and cook gently for 35-45 minutes until the sauce has thickened. Add the chickpeas and sweet potato to the curry and warm through.
Step 4
To make the garam masala raita, mix all the ingredients together and season. Serve with the curry and rice.
Serves 2
- For the curry
- 1 medium size sweet potato, peeled and cut into 2cm pieces,
- 2 tbsp rapeseed or sunflower oil, plus extra if needed
- 2 medium size onions, finely diced
- 3 garlic cloves, crushed
- 10g fresh root ginger, peeled and finely grated
- 1 tsp sweet paprika
- 2 tsps ground turmeric
- 1 tsp medium curry powder
- ¼ tsp hot chilli powder
- 1 tsp ground coriander
- 1 tsp garam masala
- 4 green cardamom pods, crushed
- 227g can Chopped Tomatoes
- 1 tbsp tomato purée
- ½ green pepper, deseeded and cut into 1cm pieces
- ½ green pepper, deseeded and cut into 1cm pieces
- 1 green chilli, finely diced
- 250ml vegetable stock
- 2 tomatoes, quartered
- 1 tsp salt
- 400g can chick peas, drained and rinsed
- For the garam masala raita
- 150g Alpro Plain ‘No Sugars’ alternative to yogurt
- 1 tsp garam masala
- ½ tbsp dried mint
- Serve with rice
Step 1
Preheat the oven to 190C/ 170 fan/ gas mark 5 and line a baking tray with baking parchment. Toss the sweet potato with 1 tbsp oil and spread out on the tray. Bake for 20-25 minutes until lightly caramelised and tender.
Step 2
Meanwhile, add the remaining oil to a medium saucepan and warm over a low-medium heat. Fry the onions, garlic and ginger for 8-10 minutes, or until very soft. Stir in the paprika, turmeric, curry powder, chilli powder, coriander, garam masala and crushed cardamom pods to make a thick paste. Cook for 1-2 minutes, adding a little extra oil if it seems dry.
Step 3
Add the canned tomatoes and tomato purée and cook for 2-3 minutes until it becomes a paste again. Add the green pepper, green chilli, vegetable stock, fresh tomatoes and salt. Bring to a simmer then reduce the heat to low and cook gently for 35-45 minutes until the sauce has thickened. Add the chickpeas and sweet potato to the curry and warm through.
Step 4
To make the garam masala raita, mix all the ingredients together and season. Serve with the curry and rice.
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Made with...Plain No Sugars
Available in 500g
