When it comes to curries, I am very boring! I say this because my curries are usually lentil curries or dahl’s. I decided to step out of my ‘comfort zone’ and make something slightly different aka a sweet potato curry.
The sweet potato curry actually turned out fabulous, and it got so much attention on my Instagram page when I posted it. The curry was very easy to make and extremely filling. I initially wanted to have it with rice, but opted for cauliflower rice because I thought it would be lighter.
That wasn’t a great idea because I was extremely stuffed – possibly excess fibre? In future, I will have it on its own, or possibly a smaller portion with rice or a chapati.
A lot of you asked for the recipe for this curry so here it is! If you do try it, please come back and let me know how yummy (or not) it was.Print
- 1 large Sweet potato, chopped
- 2 shallots, finely diced
- 2 cloves of garlic, finely diced
- 2 tablespoons tomato paste
- ½ teaspoon ginger powder
- 2 red chilli’s
- ½ teaspoon curry powder
- ½ teaspoon garam masala
- ¼ teaspoon turmeric
- ¼ teaspoon dried coriander
- ¼ teaspoon cinnamon powder
- 50ml coconut milk
- 1 vegetable stock cube
- Salt (optional)
- Chopped coriander
- Peel the sweet potato and boil them in water until tender, then set aside. Keep some of the cooking water (if you have any left over)
- Add a small amount of hot water (not boiling) to saucepan over medium heat, then add the onions and garlic. Let them cook for 1-2 minutes.
- Add the tomato paste, stock cube and all of the spices.
- Add ∼200ml of the sweet potato cooking water or regular water (∼200ml) and let it all cook for about 15-20 mins or until majority of the water has evaporated. Make sure you stir it intermittently.
- Add the sweet potato back into the pot, stir it thoroughly and add the coconut milk. Turn the heat down to a simmer, and let it all cook for about 2 mins.
- Take the pan off the heat, sprinkle some chopped coriander and then serve with your choice of grain or bread.
- Category: Lunch/Dinner