Sweet Potato Curry

A mildly spiced curry, with a delicious minty raita

Another curry recipe! I may have mentioned before that we love curries! This one has chickpeas and a green pepper, and is topped off with a delicious, fresh, minty raita. Serve with your choice of rice. It's also vegan!

Serves: 4
Preparation Time: 25 minutes
Cooking Time: 1 hour


For the curry
  • 1 medium sweet potato
  • 2 tbsp rapeseed oil
  • 2 medium onions, chopped
  • 3 garlic cloves, crushed
  • 10g fresh ginger, finely grated
  • 1 tsp paprika
  • 2 tsps turmeric
  • 1 tsp medium curry powder
  • 1/4 tsp chilli powder
  • 1 tsp dried coriander leaves
  • 1 tsp garam masala
  • 4 cardamom pods, crushed
  • 230g tinned chopped tomatoes
  • 1 tbsp tomato purée
  • 1 green bell pepper, diced
  • 1 red chilli, chopped
  • 500ml vegetable stock
  • 2 medium tomatoes, quartered
  • 1 tsp salt
  • 400g tinned chickpeas

For the raita
  • 150g dairy-free yoghurt alternative
  • 1 tbsp fresh mint leaves, finely chopped

  1. Preheat your oven to 190c.
  2. Line a baking tray with baking paper and put in the oven.
  3. Peel the sweet potato and chop into small squares.
  4. Put the sweet potato onto the tray, and drizzle with a little oil.
  5. Bake for 25 minutes, or until tender. Once cooked, set aside.
  6. Fry the onions, garlic and ginger on a medium heat for 10 minutes, or until soft.
  7. Add the cardamom, chilli powder, coriander, curry powder, garam masala, paprika and turmeric, and stir well for 2 minutes.
  8. Stir in the chopped tomatoes and tomato purée, and cook for 3 minutes.
  9. Add the fresh tomatoes, pepper, red chilli, salt and vegetable stock and stir well.
  10. Reduce the heat to low and simmer for 45 minutes.
  11. Stir in the chickpeas and sweet potato until its hot.
  12. To make the raita, stir the mint into the vegan yoghurt.
  13. Serve the curry with rice, with a dollop of the raita on top.

Nutritional Information
(approx. per serving)

Calories: 415
Fat: 14.5g
Saturated fat: 1.6g
Carbohydrates: 56.6g
Sugars: 16g
Fibre: 8.7g
Protein: 15.2g
Salt: 1.3g

I hope you enjoy trying this recipe! Let me know what you think in the comments!

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