Sweet potato & pea curry
- Lesley Waters
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Serves 4
Easy
Prep: 10 mins
Cook: 30 mins
Ready in 40 minutes
A star rating of 4.4 out of 5.45 ratingsRate
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A fab, cheap, veggie curry, great for a student gathering. And the left overs will taste great the next day.
Easily doubled
Freezable
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
3 tbsp curry paste
from a jar
-
1 onion
finely chopped
-
450g potatoes
cut into chunks
-
2 large sweet potatoes
(about 900g) cut into chunks
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600ml vegetable stock
from a cube is fine
-
400ml can coconut milk
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175g frozen peas
-
small bunch coriander
roughly chopped
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Nutrition: per serving
-
kcal513
-
fat20g
-
saturates14g
-
carbs77g
-
sugars0g
-
fibre10g
-
protein11g
-
salt1.46g
low
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Method
-
step 1
Heat the curry paste in a large pan and stir in the onion. Cover and cook for 5 mins, stirring occasionally, until softened. Add the potatoes, stock and coconut milk to the pan and bring to the boil.
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step 2
Turn the heat down and simmer the curry for 20 mins until the potato has softened. Add the peas, bring back to the boil and simmer for 2 mins more. Season to taste and spoon the curry into bowls. Scatter over the coriander before you tuck in.
Recipe from Good Food magazine, October 2005
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A star rating of 4.4 out of 5.45 ratings
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