Sweet Potato Coconut Curry
I love a curry in a hurry, or not in a hurry. Either way, this delicious fragrant dish will become a firm favourite with your family. It is amazing when served on it's own, or as side dish on a more extravagant Curry Night ... Pass the naan.
If you are trying to cut down on meat, or hey, even go full on vego, there is no need to compromise on curry flavour, so put this on rotation. Pretty sure the kids will love it too.
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- 4 Garlic Cloves
- 1 Red Chillie(s)
- 40 Grams Fresh Ginger peeled
- 1 Teaspoon Cumin Seed(s)
- 1 Teaspoon Coriander Seed(s)
- 1 Teaspoon nigella seeds plus some more
- 1 Red Onion halved
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Handful Curry leaves
- 1 Tin Crushed Tomatoes
- 1 Tin Coconut Cream Recipe
- 1 Teaspoon Coconut Sugar
- 2 Teaspoons Pink Salt Flakes BUY
- Cracked black pepper to taste
- 500 Grams sweet potato, cubed
Place garlic, chilli, ginger, cumin, coriander, 1 tsp nigella seeds, onion and EVOO into Thermomix bowl and chop 4 sec/speed 7.
Saute 5 min/Varoma/speed 2.
Scrape down sides of bowl and add curry leaves, tomatoes, coconut cream and palm sugar. Cook 10 min/100°C/speed 1.
Add remaining ingredients and cook 30 min/100°C/Reverse/speed soft.
Check to see if the potatoes are soft, they should crush easily but still hold their shape.
Serve with Fermented Rice and Lentil Dosas or with steamed rice, Coconut Quinoa, or Cauliflower Rice sprinkled with a few additional nigella seeds.
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