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Sweet potato & pea curry

A fab, cheap, veggie curry, great for a student gathering. And the left overs will taste great the next day.

  • Prep: 10 mins
    Cook: 30 mins
    Ready in 40 minutes
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 513
  • Carbohydrates 77
  • Saturated Fat 14
  • Sugar 0
  • Protein 11
  • Fat 20
  • Fibre 10
  • Salt 1.46

Nutrition per serving

  • Calories 513
  • Carbohydrates 77
  • Saturated Fat 14
  • Sugar 0
  • Protein 11
  • Fat 20
  • Fibre 10
  • Salt 1.46

Ingredients

  • 3 tbsp curry paste from a jar
  • 1 onion, finely chopped
  • 450g potatoes, cut into chunks
  • 2 large sweet potatoes (about 900g) cut into chunks
  • 600ml vegetable stock, from a cube is fine
  • 400ml can coconut milk
  • 175g frozen peas
  • small bunch coriander, roughly chopped

Method

  1. Heat the curry paste in a large pan and stir in the onion. Cover and cook for 5 mins, stirring occasionally, until softened. Add the potatoes, stock and coconut milk to the pan and bring to the boil.

  2. Turn the heat down and simmer the curry for 20 mins until the potato has softened. Add the peas, bring back to the boil and simmer for 2 mins more. Season to taste and spoon the curry into bowls. Scatter over the coriander before you tuck in.

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