One thing we have regularly is curry. Most of us love it, it’d be a miracle if all seven of us did! This particular one was a mish-mash of recipes, jotting things down, throwing in that because I happened to have it; you get the idea. Much to my delight, one of the nicest curries I have ever tasted emerged from the pot.
I’ve made it a few times now, I love it. The recipe has had a couple of very minor adjustments, now it is ready to be shared, it’s just right.
I don’t peel the sweet potatoes, opting to just give them a good scrub and top & tail them. All the fibre is in the skin, we want our fibre.
You’ll notice I have no oil in the recipe. By all means, if you prefer to sauté with oil work away, I’ve been cooking in plain old water lately. It works just as well and reduces the amount of fat in a recipe by quite a lot.
This recipe serves six very generous portions and freezes very well.
1 kg Sweet Potatoes
3 Garlic Cloves
A thumb size piece of ginger
2 Red Peppers
2 Pak Choi
1 Carton Passata (500g)
1 Can Coconut Milk (400ml)
2 Tbsp Peanut Butter
2tsp Garam Masala
1/2tsp Cayenne Pepper
Salt & Pepper
Coriander & flaked almonds to serve
- Grab a big saucepan and start by prepping your vegetables.
- Wash the sweet potatoes and cut them into cubes.
- Peel and half the onions, then slice them. Grate the garlic and ginger. Finely chop the chilli.
- Cut the peppers in half, deseed and chop them. Slice the pak choi.
- Measure out the spices into a small bowl.
- Place the saucepan over a medium heat, add 3 tablespoons of water, followed by the onion, garlic, chilli and ginger. Cook for 10 minutes, adding more water if anything starts to stick.
- Add the spices, stir well. Then add the sweet potato, passata, and coconut milk. Bring to the boil, put the lid on and cook for 15 minutes.
- Add the red pepper, cook for a further 15 minutes.
- Then add the pak choi, peanut butter and season. Cook for a further 15-20 minutes, until everything is cooked through.
- Taste and adjust the seasoning if necessary.
- Serve with a sprinkling of coriander and sliced almonds.
I serve this with wholemeal pitta bread, it’s quite filling so I personally think rice is unnecessary.
Obviously, this recipe is vegetarian, though my husband thinks it would be great with lamb!! It has the added bonus of being vegan too. It has fast become my favourite curry.