Sweet potato & pea curry

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• Emily

  05 January 2010

  Emily rated this recipe

  

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• loobylea

  13 February 2010

  loobylea rated this recipe

  

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• moo_loves_to_cook

  10 May 2010

  moo_loves_to_cook rated this recipe

  

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• Sonia

  19 November 2010

  Sonia rated and commented on this recipe

  

  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

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• chantal

  05 January 2011

  chantal rated this recipe

  

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• Phantom

  09 March 2011

  Phantom rated and commented on this recipe

  

  Have never had much luck with vegetable curries before but this was was really lovely!

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• Hsar

  30 June 2011

  Hsar rated and commented on this recipe

  

  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.

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• danicquinn

  02 July 2011

  danicquinn rated and commented on this recipe

  

  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.

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• chefchipmunk

  29 January 2012

  chefchipmunk rated and commented on this recipe

  

  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.

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• abz

  07 February 2012

  abz commented on this recipe

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

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• Nicola

  24 February 2012

  Nicola commented on this recipe

  I do love sweet potatoes. New thought of making it in a curry though ESPECIALLY one without any chicken. Try piri piri chicken with sweet potatoes. Now THOSE are amazing. http://bit.ly/student-recipes-piri-piri-chicken

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• Kate

  06 March 2012

  Kate rated and commented on this recipe

  

  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

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• MrsM

  28 September 2012

  MrsM rated this recipe

  

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• Kerry

  27 November 2012

  Kerry rated and commented on this recipe

  

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

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• Oxocube

  22 January 2013

  Oxocube rated and commented on this recipe

  

  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.

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http://www.bbcgoodfood.com/recipes/2346/

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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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