Sweet Potato & Coconut Curry
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I made this vegan sweet potato and coconut curry this weekend for Father's Day. It was a typical use whatever is in the fridge dish and I am in love with it. This is, hands down, my favourite plant based curry right now. It's not too spicy and the mixture of celery with coconut milk adds a freshness that makes it edible even on the hottest of days. DSC04258

Ingredients:

  • 1 White onion
  • 1 Purple onion
  • 3 Carrots
  • 1 Sweet potato
  • 1 Courgette
  • Salt and pepper
  • 1 Red pepper
  • 1.5 Tsp cumin
  • 1 Tsp turmeric
  • 1 Tsp sweet paprika
  • 1/2 Tsp spicy paprika
  • 1 Heaped tsp curry powder
  • 1 Tin of pureed tomatoes. (You can buy these in Spain however I don't believe it's readily available in the UK. Just blitz a tin of tomatoes in a blender.)
  • 2 Cups of coconut milk
  • 1 Stick of celery
  • 1 Handful of sultanas

In a saucepan cook the chopped onions in a drop of olive oil on a low heat for about 15 minutes. Whilst the onions cook, chop the carrots, sweet potato, courgette, celery and red pepper into bite size chunks. Add the carrots, sweet potato and tinned tomatoes and bring to the boil. Leave to simmer on medium heat, after 10 minutes add the courgette, celery and red pepper along with the coconut milk.

Spoon the spices into a cup and add half a cup of boiling water. Stir well and add the mixture to the curry. Finally add the sultanas and leave to simmer on low for 30 minutes or until the sweet potato and carrots are soft.

Serve with brown rice, heart shaped is optional ;)

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