Sweet potato & pineapple korma
- Good Food team
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Serves 2
Easy
Prep: 5 mins
Cook: 20 mins
Ready in 25 minutes
A star rating of 4.4 out of 5.40 ratingsRate
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An easy to prepare vegetarian curry with a sweet twist
Easily doubled
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp korma paste
-
2 sweet potatoes
peeled and cut into large chunks
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400g tin coconut milk
-
400g tin pineapple
chunks
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Nutrition: per serving
-
kcal0
-
fat0g
-
saturates0g
-
carbs0g
-
sugars0g
-
fibre0g
-
protein0g
-
salt0g
low
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Method
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step 1
Heat korma paste and toss with sweet potatoes, peeled and cut into large chunks.
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step 2
Pour in coconut milk and water then cook for about 15 mins or until the sweet potato is tender. Tip in pineapple chunks simmer for 2 mins, then season. Scatter with coriander and serve with naan bread.
Recipe from Good Food magazine, October 2006
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A star rating of 4.4 out of 5.40 ratings
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