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Sweet potato & pea curry

Sweet potato & pea curry

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A star rating of 4.4 out of 5.40 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Ready in 40 minutes
  • Easy
  • Serves 4

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

  • Easily doubled
  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal513
fat20g
saturates14g
carbs77g
sugars0g
fibre10g
protein11g
low insalt1.46g
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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

Method

  • STEP 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.

  • STEP 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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Overall rating

A star rating of 4.4 out of 5.40 ratings
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