Sweet potato & pea curry
About this recipe
A fab, cheap, veggie curry, great for a student gathering. And the left overs will taste great the next day.
Tags
Nutrition per Serving
Credits
Lesley Waters
BBCGoodFood / Tasty
Rating
4.4 / 5
40 ratings
Directions
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.
Ingredients
Equipment needed
bowl, frying pan
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
Pricing
Breakdown by ingredient
Prices from Spoonacular (estimates only). Currency rates approximate.
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