GUJARATI SWEET POTATO CURRY

serves 2 | Prepare 13 mins | Cook 30-30 mins

½ tbsp Cooks’ Ingredients Organic Coconut Oil • 2 peppers from a pack of sweet peppers (yellow and red), cut into chunks • 1 onion, roughly chopped • 1 sweet potato, scrubbed and cut into 2cm chunks • 75g Cooks’ Ingredients Gujarati Paste • 400ml can Cooks’ Ingredients Organic Coconut Milk or reduced fat coconut milk • ½ x 28g pack coriander, chopped • 20g toasted flaked almonds

METHOD - STEP 1

Heat the oil in a large frying pan or wide, shallow saucepan and fry the peppers and onions for 8-10 minutes, stirring frequently until softened and lightly browned.

METHOD - STEP 2

Add the sweet potato chunks, stir in the curry paste and coconut milk, bring to a simmer. Cover with a lid and cook for 20-25 minutes, stirring occasionally until the vegetables are very soft and beginning to break up. Season to taste and stir in half the coriander with a splash of water, if needed. Scatter with the almonds and remaining coriander. Serve with pilau rice or warmed naan breads.

NUTRITIONAL INFO

Per serving 1505kJ • 362kcals • 25g fat • 18g saturated fat • 27g carbohydrate • 12g sugars • 6.3g fibre • 4.6g protein • 0.4g salt • vegetarian

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