Mild Pea and Sweet Potato Curry

Mild Pea and Sweet Potato Curry
Recipe type: Entrees
Prep time: 
Cook time: 
Total time: 
Serves: 4
This rich and spicy curry can be made totally vegan by substituting vegetable broth. Low Sodium; Vegetarian.
  • 2 tablespoon vegetable oil
  • 1 pound sweet potato, peeled and cut into two inch cubes
  • 1 red onion, peeled and finely chopped
  • 2 cloves garlic, peeled and crushed
  • 2 inch piece root ginger, peeled and finely chopped
  • 1 teaspoon ground cumin
  • 2 tablespoon mild curry powder or paste
  • 1 14 - 15 oz can tomatoes
  • 1 cup chicken or vegetable stock
  • sea salt and black pepper
  • ½ bag frozen peas
  • Juice ½ lemon
  1. Heat the oil in a large casserole or deep frying pan.
  2. Add the sweet potato and red onion and fry for 5 - 10 minutes, until the vegetables are starting to color.
  3. Add the garlic and ginger and cook until fragrant
  4. Add the ground cumin and curry and cook, stirring constantly, for another minute.
  5. Add the tomatoes and blend in the stock.
  6. Season with sea salt and black pepper and bring to the boil.
  7. Simmer gently for 20 minutes, stirring regularly and topping up with extra stock if necessary, until the sweet potato has softened and is cooked through.
  8. Stir in the frozen peas and cook for a further 3 minutes.
  9. Adjust the seasoning and add the lemon juice.
  10. Stir through the chopped coriander
Serve with steamed basmati rice, warm naan bread, yogurt and chutney.
Nutrition Information
Calories: 600 Fat: 8g Carbohydrates: 35g Sugar: 13g Sodium: 4mg Fiber: 7g Protein: 7g


Comments are closed.