Vegan curry sweet potatoes
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 30 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- 4 tbsp olive oil "Chorio" Minerva
- 250 grams Ardo shallots
- 2 tbsp Ardo garlic, finely chopped
- 2 tablespoons Ardo ginger
- 2 tbsp Ardo hot peppers, finely chopped
- 1 kg of sweet potatoes, peeled and diced into about 2 cm cubes*
- 2 tsp Sharwoods mild curry powder
- 1 tbsp ground cumin*
- 1 tbsp ground coriander*
- 1 tbsp garam masala spice mix*
- Maldon salt and pepper
- 1 tbsp tomato paste*
- 400 ml vegetable stock*
- 400 ml Dee Thai coconut milk
- 300 grams Ardo spinach
- 30 grams ground almonds
- fresh onion and coliander
METHOD
1. In a large frying pan, add the olive oil over medium-high heat.
2. Add the onion, garlic, ginger and chilli.
3. Cook, stirring occasionally, for a few minutes until the onion softens and starts to colour.
4. Turn up the heat and add the sweet potato along with the curry powder, cumin, coriander, garam masala and chilli powder.
5. Add salt and pepper.
6. Cook, stirring occasionally for 3-4 minutes to allow the spices to release their flavours and cook
7. Pour in the stock and bring to a boil.
8. Add the coconut milk and reduce the heat. Simmer for about 15 minutes until the sweet potato is cooked but not mushy.
9. Add the spinach and almonds.
10. Simmer for another 5 minutes
11. If the curry is too thick, add a little water.
12.Squeeze half a lemon over the curry and serve with basmati rice.
Kali Orexi!
*This product is not available at foodhaus store
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