Sweet potato & pea curry

Sweet potato & pea curry

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(32 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins Ready in 40 minutes

Skill level

Easy

Servings

Serves 4

A fab, cheap, veggie curry, great for a student gathering. And the left overs will taste great the next day.

Nutrition and extra info

Additional info

  • Freezable
  • Easily doubled
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
513
protein
11g
carbs
77g
fat
20g
saturates
14g
fibre
10g
sugar
0g
salt
1.46g

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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Method

  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.

Recipe from Good Food magazine, October 2005

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Comments

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oxocube's picture
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I am forever making this curry and it's been a favourite of mine since I started at Uni. It's very quick and easy and always makes a lovely thick curry that acts as a fantastic evening meal. I often substitute a few things though as I never use coconut milk ( just add more stock) and I never use sweet potato and it still makes a lovely curry :) Well worth trying.

kerrymccance's picture
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Absolutely delicious. I'm already looking forward to the leftovers for lunch tomorrow!

fairyminx's picture
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love making this recipe as its so simple and you can use whatever left over veg you have lying around. i made it with green beans and some broccoli stems instead of peas and it tasted great, quite a mild flavour so i also added some extra curry paste. made it for my mum and she loved it too

borabora1's picture

Lovly...cheap...easy....kids lovd it....!

chefchipmunk's picture
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yummy basic recipe that I made to 'introduce' my unadventurous boyfriend to curry. quite plain but has the potential to be adapted such as adding spinach or chicken as suggested.

danicquinn's picture
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This was quick, cheap and filling, but certainly not exciting (although perfectly pleasant). I used a Madras paste in anticipation of it not having much 'oomph' otherwise, and am glad I did so (it was a Patak's paste...def the best!). Next time I would use a little less stock and would increase the amount of sweet potato and slightly reduce the amount of 'normal' potato.

schemerel's picture
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first time I cooked this I used a leftover can of coconut milk, I think it was about 275 ml and it was delecious. I just now made it again, this time using the correct amount of coconut milk, and now it tastes a little to sweet and coconutty for my taste. Also I had to thicken the sause with corn starch. So next time, less liquid, less coconut and maybe I'll try adding some chickpeas, I bet they work well too.

phantom's picture
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Have never had much luck with vegetable curries before but this was was really lovely!

soz1978's picture
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This was a fantastic dish, i added spinach and red lentills which helped to thicken it a little, was truely delicious. I used new potatoes as that is all I had but will try next time with boiling potatoes as I think the texture would work better. My mouth is still watering from the flavour...

My only other comment is that I uused madras curry paste which worked very well, but I would have liked to see a receipe for a curry paste so I had the option to make my own...

And I agree with the other comment, please breing out a cook book

jennigee72's picture
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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!

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

lwaltz's picture
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Oh yum, this is so delicious, quick and easy.

triciathomas1's picture
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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.

marola's picture
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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.

sajona's picture
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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.

rlkhadse's picture

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 !

mariabernadette's picture
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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.

stroke004's picture
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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.

ambertuesday's picture
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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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