Sweet potato curry
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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Heat the oil in a frying pan over a medium heat. Add the garlic and shallots and fry until softened.
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Add the chilli, cumin seeds, curry powder and turmeric powder and fry for a further minute to release the aromas.
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Add the tomato purée and vegetable stock, stir well and bring to a simmer.
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Add the sweet potato and broccoli and simmer for 10 minutes, or until the sweet potato is cooked through. Season, to taste, with salt and freshly ground black pepper.
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To serve, pour into a warm bowl, sprinkle with the fresh coriander and spoon the yoghurt into the middle.
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- ½ banana shallot, sliced
- ½ red chilli, finely chopped
- 1 tsp cumin seeds
- 1 tsp medium curry powder
- 1 tsp turmeric powder
- 2 tbsp tomato purée
- 200ml/7fl oz hot vegetable stock
- 250g/9oz sweet potato, peeled and cut into cubes
- 100g/3½oz broccoli stalk, chopped
- salt and freshly ground black pepper
- 15g/½oz chopped coriander, to garnish
- 50g/1¾oz Greek yoghurt, to garnish
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