Curried Sweet Potato
2 teaspoons sunflower oil
3 green chillies, chopped
3 clove garlic, crushed
1 teaspoon black mustard seed
1 teaspoon cumin seeds
1 teaspoon coriander seeds
½ teaspoon turmeric
1 medium onion, chopped (about 180g)
250g sweet potato, cubed
3 ribs celery, chopped (about 125g)
65g red pepper, diced
65g green pepper, diced
500ml water
45g creamed coconut
1 tablespoon cornflour
handful fresh coriander
Saute the chillies, garlic and spices in the oil until fragrant, about 2-3 minutes.
Add the vegetables and saute for another 2-3 minutes. Add the water and creamed coconut and cook for about 15-20 minutes until all the vegetables are tender.
Mix the cornflour with a little cold water and add to the curry. Cook until thickened, about 5 minutes. Garnish with the coriander and serve.
Makes 2 servings
Nutrition Data per serving
Calories (kcal) 407.0
Carbohydrate (g) 45.7
Protein (g) 6.8
Fat (g) 22.9
Fibre (g) 7.9
2 teaspoons sunflower oil
3 green chillies, chopped
3 clove garlic, crushed
1 teaspoon black mustard seed
1 teaspoon cumin seeds
1 teaspoon coriander seeds
½ teaspoon turmeric
1 medium onion, chopped (about 180g)
250g sweet potato, cubed
3 ribs celery, chopped (about 125g)
65g red pepper, diced
65g green pepper, diced
500ml water
45g creamed coconut
1 tablespoon cornflour
handful fresh coriander
Saute the chillies, garlic and spices in the oil until fragrant, about 2-3 minutes.
Add the vegetables and saute for another 2-3 minutes. Add the water and creamed coconut and cook for about 15-20 minutes until all the vegetables are tender.
Mix the cornflour with a little cold water and add to the curry. Cook until thickened, about 5 minutes. Garnish with the coriander and serve.
Makes 2 servings
Nutrition Data per serving
Calories (kcal) 407.0
Carbohydrate (g) 45.7
Protein (g) 6.8
Fat (g) 22.9
Fibre (g) 7.9
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