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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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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