One Pot Sweet Potato Curry in a Hurry
by Maria Koinaki | 17 Oct 2018 |
This recipe enjoys the convenience of being able to be made in one pot, so less washing-up, it only takes 30 minutes from recipe to plate and its vegan and gluten free too. What's not to love.
Our Florina Peppers & Chilli Tapenade gives it an extra special kick of flavour making this one of the most moreish curries you'll eat all winter. We promise you!
Ingredients
1 tbsp extra virgin oil
1 medium red onion, diced
4 cloves garlic, minced
3 tsps curry powder
1 ½ tsp paprika
2 tsps cumin powder
Salt and pepper to taste
1 big sweet potato, peeled and cubed (approx.500g)
1 can chickpeas, drained and raised
1 can chopped tomatoes
1 can coconut milk
1 cup frozen peas
2 handfuls spinach
1 cup vegetable stock
14 oz (395 g) diced tomato, 1 can
14 oz (415 mL) coconut milk, 1 can
Juice of 1 lemon
2 heaped tbsp of Olive Branch Tapenade with Florina Peppers & Chilli
Coriander, for garnish
Pitta or nan bread for serving
Cooking Instructions
1Heat the oil in a large pot over medium heat, add the onion and cook for about 3 minutes, until translucent.
2Add the garlic and cook for about 2 minutes, until fragrant.
3Add all the spices, stir and cook for about 2 minutes until the spices are fragrant.
4Add the sweet potatoes and mix well until well-coated in spices.
5Next add the chickpeas, vegetable stock, and tomatoes and mix, then pour in the coconut milk and mix all well to combine.
6Bring the mixture to a simmer and once bubbling, reduce the heat to medium, cover with a lid and cook for 15 minutes
7Add in the frozen peas and spinach, adjust the seasoning, and cook for further 5 minutes or until the potatoes are tender and easily pierced with a fork.
8Finally stir in 2 heaped tablespoons of Tapenade.
9Give a good squeeze of lemon, garnish with fresh coriander and serve with pitta or nan.
Enjoy!
Ingredients
Ingredients
1 tbsp extra virgin oil
1 medium red onion, diced
4 cloves garlic, minced
3 tsps curry powder
1 ½ tsp paprika
2 tsps cumin powder
Salt and pepper to taste
1 big sweet potato, peeled and cubed (approx.500g)
1 can chickpeas, drained and raised
1 can chopped tomatoes
1 can coconut milk
1 cup frozen peas
2 handfuls spinach
1 cup vegetable stock
14 oz (395 g) diced tomato, 1 can
14 oz (415 mL) coconut milk, 1 can
Juice of 1 lemon
2 heaped tbsp of Olive Branch Tapenade with Florina Peppers & Chilli
Coriander, for garnish
Pitta or nan bread for serving
Directions
Cooking Instructions
1Heat the oil in a large pot over medium heat, add the onion and cook for about 3 minutes, until translucent.
2Add the garlic and cook for about 2 minutes, until fragrant.
3Add all the spices, stir and cook for about 2 minutes until the spices are fragrant.
4Add the sweet potatoes and mix well until well-coated in spices.
5Next add the chickpeas, vegetable stock, and tomatoes and mix, then pour in the coconut milk and mix all well to combine.
6Bring the mixture to a simmer and once bubbling, reduce the heat to medium, cover with a lid and cook for 15 minutes
7Add in the frozen peas and spinach, adjust the seasoning, and cook for further 5 minutes or until the potatoes are tender and easily pierced with a fork.
8Finally stir in 2 heaped tablespoons of Tapenade.
9Give a good squeeze of lemon, garnish with fresh coriander and serve with pitta or nan.
One Pot Sweet Potato Curry in a Hurry
AuthorMariaCategoryGluten Free, Vegan, Vegetarian