Sweet potato & pea curry
Serves 4
Easy
Prep:
Cook:
Ready in 40 minutes
A fab, cheap, veggie curry, great for a student gathering. And the left overs will taste great the next day.
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- 3 tbsp curry pastefrom a jar
- 1 onionfinely chopped
- 450g potatoescut into chunks
- 2 large sweet potatoes(about 900g) cut into chunks
- 600ml vegetable stockfrom a cube is fine
- 400ml can coconut milk
- 175g frozen peas
- small bunch corianderroughly chopped
Nutrition: per serving
- kcal513
- fat20g
- saturates14g
- carbs77g
- sugars0g
- fibre10g
- protein11g
- salt1.46glow
Method
step 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.
step 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.
