Sweet potato curry

Name: Sweet potato curry
Yield: 4 Servings
Cuisine: British
Ingredients: 1 can full fat coconut milk; 2 medium sweet potato; 3 cloves black garlic, minced; 1/4 red chilli finely sliced; 1 tablespoon ginger peeled and minced; 3 tablespoons red Thai paste; 1 can chickpeas drained and rinsed; 1 can aduki beans drained and rinsed; 1 can black eyed beans drained and rinsed; 1 tablespoon garam masala; 1 cup Bouillon vegetable stock; 1/4 teaspoon freshly ground pepper; 2 tablespoons lemon juice; 1 bag baby spinach; Half an onion; Cup broccoli florets; Fresh rosemary to top; Fresh parsley to top; 2 tbsp Chopped tomatos; 1/4 teaspoon freshly ground pepper; 1/4 teaspoon pink himilayan sea- salt; Brown basmati rice (to serve-optional)

Sarah @cook_17771028

Feeling creative
Cooking for my mum

Sarah @cook_17771028

Feeling creative
Cooking for my mum

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Ingredients

4 Servings

1 canfull fat coconut milk
2medium sweet potato
3 clovesblack garlic, minced
1/4red chilli finely sliced
1 tablespoonginger peeled and minced
3 tablespoonsred Thai paste
1 canchickpeas drained and rinsed
1 canaduki beans drained and rinsed
1 canblack eyed beans drained and rinsed
1 tablespoongaram masala
1 cupBouillon vegetable stock
1/4 teaspoonfreshly ground pepper
2 tablespoonslemon juice
1 bagbaby spinach
Halfan onion
Cupbroccoli florets
Fresh rosemary to top
Fresh parsley to top
2 tbspChopped tomatos
1/4 teaspoonfreshly ground pepper
1/4 teaspoonpink himilayan sea- salt
Brown basmati rice (to serve-optional)

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Steps

1

Heat the coconut oil in a pan over medium heat. Slice the onion, add and cook until brown. Add the ginger and the garlic. Cook for about a minute. Add the garam masala and the chopped tomatos. Sauté for another minute
2

Add the coconut milk and stir until the mixture thickens. Add the chickpeas, aduki beans and black-eyed beans. Dice the sweet potato and chop the broccoli. Add the vegetables with a cup of vegetable stock, salt and pepper. Cook for 15 minutes. Add the vegetables with a cup of vegetable stock, salt and pepper.
3

Stir in the spinach and cook until wilted (1-2 minutes). Stir in the lemon juice.
4

Wash the parsley and rosemary, removing the leaves from the stems. Finely chop the herbs.
5

Serve over rice and top with the herbs