Inspired by the market: Sweet Potato and Coconut Curry

Following on from my last post I decided to try out another new recipe last night with the remainder of the market vegetables.

Maybe it’s a side-effect of the chilly weather we’ve been experiencing here in the UK recently, but I’ve really been craving an aromatic curry to warm me up. Inspired by the sweet potatoes, green beans and red peppers I had left over from the market, I decided to combine these veggies with some spices given to me by my partner’s mother to create this simple, yet flavoursome coconut curry.

Here’s the recipe I used:

Ingredients

1 large sweet potato, roughly diced
1 onion, finely chopped
2 long red peppers, cut circularly
1 handful of green beans, roughly cut
1 handful of spinach leaves
1 tin of coconut milk or coconut cream (either is fine, but I used coconut cream for a slightly thicker and creamier texture)
3 cloves of garlic, finely chopped
2 tbsps of tomato paste
Chilli powder
Garlic and coriander powder
Four spice mix
Turmeric
Salt
Black Pepper

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Method

1. Making the curry paste
In a saucepan, heat 1 tbsp of oil (whichever you prefer) and mix together with 1 tbsp of tomato paste, 1tbsp of turmeric, 1tbsp of four spice, 1 tbsp garlic and coriander powder and a pinch of salt and pepper until a thick paste is formed.

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2. Cooking the onions
Start by frying off the onions and the garlic in the curry paste, then add the red pepper and fry for a minute or so longer.

3. Adding the coconut milk
Turn down the heat and add the entire can/carton of coconut milk/cream together with 1 tbsp of tomato paste to thicken the curry. Following that, add the sweet potatoes and a tsp of chilli powder. Cover and then leave to simmer for around 15 minutes (dependent on your stove.)

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4. Adding the green veg
Once the sweet potatoes are nearly cooked through, add the green beans and cover again. Leave to simmer for 3-5 minutes and once satisfied that the potatoes are cooked, add the spinach and turn the heat off.

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5. Serving up
Stir the spinach leaves through the curry and make sure they aren’t all clumped together then serve. Serving suggestions include serving with brown rice (which is fibre rich and will slightly soak up some of the moisture) or serving with a naan bread to create more of a soup-style meal. Either way you’ll find it delicious!

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