Sweet Potato Coconut Curry

This evening i fancied making a creamy curry dish. The main ingredient being one of my favourites, sweet potato – The tastiest type of potato and a very good source of vitamin A and vitamin C. I decided to have a bit of a clear out in my fridge and used a variety of veg i had leftover.

If you’re someone thats not too keen on spice like me, this recipe is a perfect alternative from the typical spicy curries. Its mild, wholesome and bursting with flavour. i would highly recommend this dish especially in the upcoming winter months.

Ingredients you will need:

(Serving 4)

  • 1 Sweet Potato
  • 1 Pepper
  • 1 Carrot
  • 1/2 Brocoli
  • 1 Leek
  • 100g of Mushrooms
  • 1 Can of Coconut Milk
  • Cumin
  • Majoram
  • Coriander
  • Coconut Oil

Curry 3

Step 1:

First peel and dice the sweet potato. Add the diced sweet potato to the pan with a teaspoon of coconut oil and leave to soften for 10 minutes.

Step 2:

Dice the carrot and Broccoli and add to the pan, along with 1 tbsp of cumin and 1 tbsp of marjoram. Cook for a further 5 minutes.

 

Step 3:

Then dice the pepper and leek and add to the pan with half a can of coconut milk. Let this simmer for 5 minutes.

Curry 2

Step 4:

Add the mushrooms and remainder of the coconut milk and let this simmer for 10-15 minutes.

Servethe curry with a garnish of coriander and a side of garlic bread which compliments this dish really well.

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