Sweet Potato Curry

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It always starts as a craving, and I wanted to try something different with sweet potatoes as part of my Vegan Challenge.

So here we are, my recipe for Sweet Potato Curry.

Serves 2

Meal Prep: 10 mins

Cooking Time: 30 – 40 mins

INGREDIENTS:

  • 1 Large Sweet Potato, diced
  • 200ml Coconut Milk
  • A handful of whole Leaf Baby Spinach
  • Fresh Coriander
  • 100g Mushrooms, sliced
  • 2 fresh Tomatoes, sliced and diced
  • Tomato Puree
  • 1 small White Onion
  • 1 small Scotch Bonnet
  • 1 Spring Onion
  • 1 small piece of Garlic
  • 1 small piece of Ginger
  • 1 tbsp of Peanut Butter
  • 3 tbsp Vegetable oil
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • All Purpose Seasoning
  • 2 tbsp Curry Powder
  • Lime
  • Maggi* (Vegetable stock, optional)
  • Aubergine, diced (I just felt like trying it, optional)

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METHOD:

  • Slice the vegetables as desired and set aside.
  • Heat 3 tbsp of vegetable oil, fry the white onions, ginger, and garlic for 2 mins on high heat with curry powder and a dash of all purpose seasoning.

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  • Next, add the aubergines and mushrooms to the pot and cook for 3 – 5 mins on medium heat.

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  • Next, add the tomatoes, scotch bonnet, a dash of tomato puree, 1 tbsp of peanut butter and cook for 3 minutes on medium heat.

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  • Next, add the sweet potatoes, 200ml of coconut milk, 2 tsp salt, 1 tsp black pepper, 2 Maggi cubes* and 1 cup of water. Mix, taste, and cover to cook on medium heat for 20 – 25 mins.

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  • When the potatoes are fully cooked (i.e can easily be pierced with a fork), turn off the heat and mix in the spinach, coriander, spring onions and a squeeze of fresh lime juice, leave to sit for a minute then serve.

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TO SERVE:

You can serve it on its own or with pretty much anything: plantain, rice, vegan bread or even with more vegetables. I chose to serve it with easy-cook long grain rice and it turned out very filling and bursting with flavor.

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I hope you try out this recipe as it turned out delicious. If you need any help or further tips for this recipe, please leave a comment below or message me on Instagram at RikiCooks. 

If you do try out this recipe, please free to tag #RikiCooks on social media.

 

 

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