• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Sweet potato vegetable curry

  • 6servings
  • 60minutes

Add to MenuAdd to Calendar

Source: food.ninemsn.com.auReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, D, E, P
MineralsChromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon peanut oil

  2. 40g butter

  3. 1 large (200g) brown onion, sliced

  4. 2 cloves garlic, crushed

  5. 2 teaspoons finely grated fresh ginger

  6. 1 tablespoon black mustard seeds

  7. 2 teaspoons cumin seeds

  8. 2 fresh red chillies, chopped

  9. teaspoon ground turmeric

  10. 1 tablespoon ground coriander

  11. 1 tablespoon tomato paste

  12. 1 large (500g) kumara, chopped coarsely

  13. 1 medium (350g) red capsicum, chopped coarsely

  14. 400g can tomatoes

  15. 1 teaspoon sugar

  16. 2 1/2 cups (625ml) chicken stock

  17. 250g cauliflower florets

  18. 1 1/2 cups (185g) frozen peas

  19. cup coarsely chopped fresh coriander

  20. NOTE: This recipe can be made a day ahead.

Instructions Jump to Ingredients ↑

  1. Heat oil and butter in large saucepan. Add the onion, garlic, ginger, seeds, chillies, turmeric and coriander. Cook, stirring, for about 2 minutes or until fragrant.

  2. Add tomato paste, kumara, capsicum, undrained crushed tomatoes, sugar and stock. Bring to the boil, simmer, uncovered, for 10 minutes or until kumara is almost tender.

  3. Add the cauliflower florets to the curry, simmer, uncovered, for about 10 minutes or until vegetables are tender. Stir in the peas and simmer, uncovered, for about 2 minutes or until hot.

  4. Sprinkle with coriander and serve with rice, if desired.

  5. Suitable to freeze. Suitable to microwave.

  6. Photography by Joe Filshie.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback