Vegan Sweet Potato & Coconut Curry
Fridge raid dinners are my favourite kind. I had lots of green odds and ends left over from the allotment, so decided to make a curry. I was in a sweet potato mood after my bread, so decided to use the last two in this recipe. Veggie based meals must be packed with flavour for my husband to eat them, so a curry is always a good place to start. This coconut curry is completely vegan, ready in 35 minutes and super delicious. You can change up any odds and ends you have in your fridge. That’s what a home cook has to adapt to. It’s not about sticking to a recipe to the letter sometimes. As long as the base stays the same, you can pack it with whatever you have available or needs using up.
Roasting the potatoes adds a sweet depth to the dish, so don’t skip that part if you can. What I will say is, it’s very filling. So you could always skip the rice and eat it as it, either way it’s glorious. Need more veggie inspiration? Why not try my butternut squash and chickpea curry.
Sweet Potato & Coconut Curry
Serves: 2
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
ingredients
2 medium sweet potatoes
1 brown onion
1 red chilli
4 garlic cloves
Thumb sized piece of fresh ginger
Handfuls of mixed greens (kale, spinach, coriander)
1 400g full fat tin coconut milk
Half tin of water
Handful of peanuts (for topping)
2 tbsp peanut butter
2 tsp curry powder
1 tsp garam masala
Half tsp cinnamon
1 tsp mustard seeds
1/4 tsp fenugreek powder
1 tbsp sugar or maple syrup
1/2 tsp salt and pepper
3 tbsp oil
Wedge of lemon or lime
Directions
Pre-heat oven to 220c. Slice sweet potato into half inch slices and then quarter them. Add to a baking tray with a drizzle of oil and cook for 30 minutes.
To a medium heavy based pan, add 3 tbsp oil and finely chopped onion, add the salt. Sweat for ten minutes until starting to soften, add a splash of water if sticking to the pan. After that, add minced garlic and ginger, cook for a further 5 minutes and then add spices.
Cook spices for a few minutes and then add coconut milk, sugar, water and peanut butter. Simmer gently until sweet potato is ready, stirring occasionally.
Once sweet potato is ready, add to the pan with finely chopped greens. Cook for a few minutes. Whilst that’s cooking gently roast the peanuts in a dry pan.
Finish curry with a squeeze of lemon and chopped chilli, top with peanuts and serve.