Sweet Potato Pea Curry Recipes

Steps:

• Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.
• Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.

Steps:

• 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.
• 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.

Steps:

• Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 30 seconds until it becomes fragrant. Stir in the chicken, then add the sweet potatoes and lentils and keep stirring to coat everything in the paste. Add 300ml water and the coconut milk. Bring to the boil, then simmer for 15-20 mins or until the chicken and sweet potato are cooked through and the consistency of the sauce is slightly thickened.
• Tip in the peas, bring back to the boil and simmer for a further 2 mins, then add the tomatoes and cook for 2 mins more. Serve with steamed rice, or roti.

Steps:

• 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.
• 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
• spoon the curry into bowls.
• Scatter over the coriander before eating.

Steps:

• You may choose to cook the sweet potatoes however you prefer.
• I like to peel, chop and steam mine in a veggie steamer for about 15 minutes.
• Baking or boiling work well too.
• While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat.
• Add onions and sauté 2-3 minutes, or until they begin to soften.
• Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.
• Add tomatoes with their juices, and the chickpeas, stir to combine.
• Add ½ cup water and raise heat up to a strong simmer for about a minute or two.
• Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.
• When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
• Add the cooked sweet potatoes to the liquid, and stir to coat.
• Simmer for another 3-5 minutes, or until flavors are well combined.
• Transfer to serving dish, toss with fresh cilantro, and serve hot.
• This dish is nice served over basmati or brown rice.

Steps:

• In a large saucepan, heat the ghee/oil over medium-high heat. Saute the onion, pepper and garlic for 3-5 minutes, or until the onion has softened.
• Add the salt, turmeric, cinnamon, cumin, cardamom, chili powder, & ginger and combine well. Saute for 1 minute.
• Add the ground turkey & stir well. Cook until meat is browned (about 3-5 minutes).
• Add the sweet potato, coconut milk, 1/2 cup water, tomato paste and sugar. Stir well & bring to a boil, then lower heat & simmer for 20 minutes, or until the sweet potatoes are cooked through. Add the other 1/2 cup water if too much liquid gets cooked off to your liking.
• Add the peas and garam masala, and cook just a bit more until the peas are warm. Add salt & pepper if desired; serve.