Discover all the best Sweet potato curry recipes on the web in the one stop place that's cooking information. Whether or not you are searching for an impressive appetizer, an elaborate meal, or a quick and easy Sweet potato curry , you will find the recipes and advice you want. We provide you only the perfect Sweet potato curry recipe here. We also have wide variety of recipes to try.
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We hope you got benefit from reading it, now let’s go back to sweet potato curry recipe. To cook sweet potato curry you only need 22 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to make Sweet potato curry:
- Get 1 can full fat coconut milk
- Provide 2 medium sweet potato
- Get 3 cloves black garlic, minced
- Take 1/4 red chilli finely sliced
- Provide 1 tablespoon ginger peeled and minced
- Use 3 tablespoons red Thai paste
- Get 1 can chickpeas drained and rinsed
- Get 1 can aduki beans drained and rinsed
- You need 1 can black eyed beans drained and rinsed
- Provide 1 tablespoon garam masala
- Provide 1 cup Bouillon vegetable stock
- Get 1/4 teaspoon freshly ground pepper
- Use 2 tablespoons lemon juice
- Get 1 bag baby spinach
- Get Half an onion
- Take Cup broccoli florets
- Provide Fresh rosemary to top
- Provide Fresh parsley to top
- Get 2 tbsp Chopped tomatos
- Prepare 1/4 teaspoon freshly ground pepper
- Prepare 1/4 teaspoon pink himilayan sea- salt
- Take Brown basmati rice (to serve-optional)
Instructions to make Sweet potato curry:
- 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
- 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.
- Stir in the spinach and cook until wilted (1-2 minutes). Stir in the lemon juice.
- Wash the parsley and rosemary, removing the leaves from the stems. Finely chop the herbs.
- Serve over rice and top with the herbs
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