Sweet potato & pea curry

Recipe uploaded by

Lesley Waters

17 ratings

Recipe by Lesley Waters

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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.
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.

Per serving

513 kcalories, protein 11g, carbohydrate 77g, fat 20 g, saturated fat 14g, fibre 10g, salt 1.46 g

'We loved the vibrant colours and it smelt delicious. Served with bread and mini poppadums to soak up the sauce, it tasted gorgeous. Straightforward, healthy and filling. Our bowls were clean at the end!'

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Results 1-20

• Shelly

  29 November 2007

  Shelly rated and commented on this recipe

  

  I make this curry all the time, it is so easy! I use a large wok to cook it in and once all the ingredients are in you just let it simmer! Everytime I have family over for dinner they always ask me to make this for them!

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• Naomibrook

  20 January 2008

  Naomibrook rated and commented on this recipe

  

  smells delicious, tastes delicious and so easy to make! i forgot to buy normal potatoes so decided to add some red lentils. Was amazing and will definately make it again.

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• sjmabs

  04 February 2008

  sjmabs commented on this recipe

  As my husband and I both work full-time we like to cook quick & simple dishes. So we thought we would give this dish a try and all I can say it was a great tasty meal. We definitely cook it again.

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• ch34

  09 March 2008

  ch34 commented on this recipe

  This was delicious. Like another reviewer we didn't have ordinary potatoes so put in some red lentils. Quick and easy and will be made many times!

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• Anne

  07 April 2008

  Anne rated this recipe

  

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• sally

  11 April 2008

  sally rated and commented on this recipe

  

  Really yummy, so simple, really tasty, cheap to make, we had it with brown basmati and we all loved it!

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• Star Bright

  17 July 2008

  Star Bright rated and commented on this recipe

  

  I love this and have made it time and again.

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• Alan Price

  13 September 2008

  Alan Price rated and commented on this recipe

  

  Very pleasant although I found it a little too "wet" and would use only half the quantity of stock next time.

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• amber

  13 September 2008

  amber rated and commented on this recipe

  

  made this for a party last week - all who had some said it was nice but it seemed abit lacking - not sure what though!!

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• shayron

  18 September 2008

  shayron rated and commented on this recipe

  

  I really like Lesley Waters recipes I wish she would bring out a cook book or we could see her on tv. this recipe is simple and tasty.

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• cookingforgirls

  18 September 2008

  cookingforgirls rated and commented on this recipe

  

  Did this for a mid week family tea. Everyone loved it, including curry hating son, who said it was more like a nice stew than a proper curry. Used Patak's Balti paste and I think the coconut milk made it more palatable to non curry eater. It would be very easy to add chicken, if you wanted. One point re above comments - don't leave out the ordinary potatoes - use good quality ones and they suit the sauce better than the sweet ones.

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• Ritesh

  19 September 2008

  Ritesh commented on this recipe

  This is a quick, lovely recipe which I cook often. Coconut cream can be replaced with chopped tomatoes or with tomato puree for a change of taste. Delicious !

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• sajona

  09 October 2008

  sajona rated and commented on this recipe

  

  really yummy and easy to make - I used grated courgette in place of peas as I happened to have them and it worked just as well (I've made the pea version too). I did quite a fast boil to reduce the liquid a bit.

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• Marola

  27 October 2008

  Marola rated and commented on this recipe

  

  Tasted too much like a veg stew for me, even though the curry paste I used was a hot one. If I make this again I will used plain water instead of stock. Husband liked it and especially enjoyed the curry flatbread (www.bbcgoodfood.com/recipes/2066/curried-flatbread) I did with it.

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• triciathomas

  03 March 2009

  triciathomas rated and commented on this recipe

  

  We absolutely loved this curry, so easy to make, and the sweet potato was lovely, I used tikka paste, added cubed chicken breasts and stirred in some fresh spinach just before i served it up. I took note of the previous comments and used less stock resulting in a lovely creamy sauce, a definite hit, delicious.

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• Ulla

  07 April 2009

  Ulla rated this recipe

  

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• LWaltz

  25 August 2009

  LWaltz rated and commented on this recipe

  

  Oh yum, this is so delicious, quick and easy.

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• weeble cooks

  28 August 2009

  weeble cooks rated and commented on this recipe

  

  We enjoyed this. I used a can of coconut evaporated milk. It was yum!!!

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• jennigee72

  08 September 2009

  jennigee72 rated and commented on this recipe

  

  I added frozen leaf spinach instead of the peas and a handful of red split lentils to soak up some of the excess liquid - delicious!

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• syMptomNZ

  25 October 2009

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Ingredients

• 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

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Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Vegetarian

Ingredients

• 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

Per serving

513 kcalories, protein 11g, carbohydrate 77g, fat 20 g, saturated fat 14g, fibre 10g, salt 1.46 g

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