Quick and easy sweet potato curry
Quick and easy sweet potato curry

Quick and easy sweet potato curry - Household warmth and closeness is usually obtained in basic methods. One of them is cooking and serving food for the family. As a housewife, not surprisingly you don't choose to miss a meal together ideal? Cuisine also can be the essential to a satisfied family members, many really feel homesick due to the fact their cooking has been located elsewhere.

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Quick and easy sweet potato curry is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Quick and easy sweet potato curry is something which I’ve loved my whole life.

Quick and Easy Sweet Potato Curry. It's no secret that we love a good curry dish in our household. Be that Chickpea Curry, Thai Green Curry, Red Lentil Curry, Aloo Gobi Masala, even Curry Chickpea Salad - the list goes on and on.

To begin with this particular recipe, we have to first prepare a few components. You can cook quick and easy sweet potato curry using 15 ingredients and 7 steps. Here is how you cook it.

Composition needed to cook Quick and easy sweet potato curry:

  1. 2 tablespoons coconut oil or oil of choice
  2. 1 large red onion diced
  3. 800 g tin tomatoes
  4. salt and pepper for taste
  5. 3 minced garlic cloves
  6. 2 tablespoons garam masala
  7. 2 teaspoons curry powder
  8. 1 teaspoon paprika
  9. 1/2 teaspoon cumin
  10. 1 tin chickpeas
  11. 500 g sweet potatoes peeled and duced into 1 inch cubes
  12. 400 g tin of coconut milk
  13. juice of 1 lime
  14. 2 large handfuls if spinach
  15. serve with wholdmeal basmati or white rice etc

To make sweet potato curry, we don't need to grind any masala or paste. We can make use of any light spice powder or garam masala powder or. Sweet potato curry is perfect in so many ways. Not only is it healthy but it's really quick and easy to make too!

Steps to make Quick and easy sweet potato curry:

  1. Heat the oil over a medium heat in a large pot
  2. Add the onions and tomatoes and sakt and pepper over the mixture and stir together cook on a medium heat for 10 mins to allow the juices to naturally release and tomatoes cook down and onions soften
  3. After 10 minutes add the chickpeas and sweet potatoes stiring to combine in the tomatoes mixture then add the garlic,garam masala, curry powder,paprika and cumin, stir all to combine and keep stiring till spices become fragrant.
  4. Add the coconut milk and mix all together and then bring the curry to a boil and add half cup of hot water and mix and then turn heat down to medium low so the curry simmers for about 20 to 30 mins and cook until the potatoes are tender. every few mins stir the curry. add extra water if needed but note we don't want the curry watery
  5. Once cooked stir in the spinach and lightly squeeze over the lime over the curry (dont skip or forget the lime) stir to combine remove of the heat and taste the curry and taste and add more seaoning if you feel it needs more
  6. Allow curry to cool to allow the spinach to wilt in the heat and then serve along side your choice of side and enjoy
  7. Notes - - 1. Crushed red pepper flakes: I would start with 1/4 teaspoon in the beginning so that that gets heated up with everything else. Taste and you can always add another 1/4 teaspoon. - - 2. Harissa paste: if you have a harissa or chilli paste, you can stir a little in before the simmer part so that it can heat up with everything. Even sriracha can work. - - 3. Lastly, and my favourite, scotch bonnet pepper sauce which adds flavours and lots of heat. A few drops right before simmer again, an

Naturally dairy free, gluten free and vegan - it's the perfect dish to serve up when you're cooking for those with dietary requirements. This family-friendly sweet potato curry is so comforting, easy to make, frugal and delicious! This curry is one of my favourite meals that I make all the time. We have a curry at least once a week, I find it so easy to make, full of flavour and it's healthy and filling. Print Recipe (Image credit: Shelly Westerhausen) With the transition from winter to spring comes the desire for lighter meals.

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