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:
- 1 Sweet Potato
- 1 Pepper
- 1 Carrot
- 1/2 Brocoli
- 1 Leek
- 100g of Mushrooms
- 1 Can of Coconut Milk
- Coconut Oil
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.
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.
Then dice the pepper and leek and add to the pan with half a can of coconut milk. Let this simmer for 5 minutes.
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.