Sweet Potato Curry

2
1h 5m
Sweet Potato Curry
  • 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

Ingredients
!

  • 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
!

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.

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.

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.

4

To make the garam masala raita, mix all the ingredients together and season. Serve with the curry and rice.

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