1、Sweet potato & coconut curry

Prep your veggies and let the slow cooker do the work with our filling sweet potato curry

Sweet potato & coconut curry recipe

Ingredients

Method

Fry gently for 10 mins until soft then add the garlic and grate the ginger straight into the pan. Stir in the paprika and the cayenne and cook for another minute then tip into the slow cooker.
  • Return the pan to the heat and add another 1 tbsp oil along with the chilli, red pepper and shredded cabbage. Cook for 4-5 mins then tip into the slow cooker.
  • Use the remaining oil to fry the sweet potatoes, you may have to do this in 2 or 3 batches depending on the size of your pan. Cook the sweet potatoes for around 5 mins or just until they start to pick up some colour at the edges then put them in the slow cooker too.
  • Pour the passata and the coconut milk over the sweet potatoes, stir to mix everything together and cover the slow cooker with a lid and cook for 6-8hrs or until the sweet potatoes are tender.
  • Stir the peanut butter through the curry, season well with salt and pepper and serve with couscous and chopped coriander scattered over the top.

  • https://www.truecookbook.com/recipe/sweet-potato-coconut-curry-10097/

    2、Chicken, sweet potato & coconut curry

    Serve this mildly spiced curry with rice noodles, basmati rice or chappati breads and introduce your kids to curry
    Chicken, sweet potato & coconut curry recipe

    Ingredients

    Method

    1. Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.
    2. Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.

    3、Sweet potato & pea curry

    A fab, cheap, veggie curry, great for a student gathering. And the left overs will taste great the next day.
    Sweet potato & pea curry recipe

    Ingredients

    • 3 tbsp curry paste from a jar
    • 1 onion, finely chopped
    • 450g potatoes, cut into chunks
    • 2 large sweet potatoes (about 900g) cut into chunks
    • 600ml vegetable stock, from a cube is fine
    • 400ml can coconut milk
    • 175g frozen peas
    • small bunch coriander, roughly chopped

    Method

    1. Heat the curry paste in a large pan and stir in the onion. Cover and cook for 5 mins, stirring occasionally, until softened. Add the potatoes, stock and coconut milk to the pan and bring to the boil.
    2. Turn the heat down and simmer the curry for 20 mins until the potato has softened. Add the peas, bring back to the boil and simmer for 2 mins more. Season to taste and spoon the curry into bowls. Scatter over the coriander before you tuck in.

    4、Jerk sweet potato & black bean curry

    Serve your vegetable curry Caribbean style, flavoured with thyme, jerk seasoning and red peppers - great with rice and peas
    Jerk sweet potato & black bean curry recipe

    Ingredients

    Method

    1. Gently soften the diced onion in the sunflower oil in a big pan or casserole.
    2. Meanwhile, whizz together the roughly chopped onion, ginger, coriander stalks and jerk seasoning with a hand-held blender. Add to the softened onion and fry until fragrant. Stir in the thyme, chopped tomatoes, vinegar, sugar and stock cubes with 600ml water and bring to a simmer. Simmer for 10 mins, then drop in the sweet potatoes and simmer for 10 mins more. Stir in the beans, peppers and some seasoning, and simmer for another 5 mins until the potatoes are almost tender. Cool and chill for up to 2 days.
    3. To serve, gently heat through on the hob. Roughly chop most of the coriander leaves and stir in, then serve scattered with the remaining leaves.

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