Sweet potato & pea curry

Sweet potato & pea curry

By Lesley Waters
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(40 ratings)
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Prep: 10 mins Cook: 30 mins 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.

Nutrition and extra info

  • Freezable
  • Easily doubled
  • Vegetarian

Nutrition: per serving

  • kcal513
  • fat20g
  • saturates14g
  • carbs77g
  • sugars0g
  • fibre10g
  • protein11g
  • salt1.46g
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Ingredients

  • 3 tbsp curry paste from a jar
  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 450g potatoes, cut into chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 large sweet potatoes (about 900g) cut into chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 600ml vegetable stock, from a cube is fine
  • 400ml can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 175g frozen peas
  • small bunch coriander, roughly chopped

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.

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Comments, questions and tips

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issyatkinson's picture
issyatkinson
17th Mar, 2016
Really easy to make; it's a nice veggie option and keeps in the fridge for quite a while
josephine83739's picture
josephine83739
27th Jan, 2016
This was a great veggie week day dinner, suitable for batch freezing. I added a level teaspoon of garam masala, a shake of turmeric and fried one garlic clove with the onion. It was lovely and tasty and I will definitely make again. Thanks Good Food!
oxocube
22nd Jan, 2013
5.05
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
27th Nov, 2012
5.05
Absolutely delicious. I'm already looking forward to the leftovers for lunch tomorrow!
fairyminx
6th Mar, 2012
5.05
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
nicnic87
24th Feb, 2012
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
borabora1
7th Feb, 2012
Lovly...cheap...easy....kids lovd it....!
chefchipmunk's picture
chefchipmunk
29th Jan, 2012
4.05
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
2nd Jul, 2011
4.05
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
30th Jun, 2011
4.05
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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niemalsnie
15th Jul, 2014
5.05
I've made this curry with carrots and green cabbage instead of sweet potato a few times, it was just as good as the original recipe in case there are no sweet potatoes around.
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