"This is a lovely and simple recipe that can cooked as a plant based curry or it is also delicious with fish, chicken or tofu. Perfect for a weeknight dinner or the sauce can be made ahead and kept in the fridge until needed. I like to serve with wholegrain rice, fresh lime juice and fresh coriander!"
Creamy Coconut Curry
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Prep time: 30mins
Cook time: 45mins
Serves or Makes: 6
Recipe Card
ingredients
- 3 peeled chopped sweet potatoes
- 1 tabelspoons olive oil
- 2 diced red onions
- 1 whole green chilli
- 1 whole red chilli
- 30 grams grated fine ginger
- 5 cloves crushed garlic
- 1 teapsoons ground turmeric
- 2 teapsoons ground coriander
- 2 teapsoons ground cumin
- 1 tabelspoons ground garam masala
- 1 teapsoons ground paprika
- 2 tins coconut milk
- 3 tablespoons tomato puree
- 1 teaspoons fresh black pepper
Method
Step 1
If you are serving this with rice, put that on now so it’s ready for the curry.
Step 2
Put the sweet potato chunks into a pan filled with water and a little salt. Bring to the boil and simmer for 10-15 minutes while the rice is cooking. Drain and set aside until step 8.
Step 3
Gently fry the onions for 10 minutes with the lid on until they are nice and soft.
Step 4
Pearce both chili’s with a knife and add to the onions with the ginger and garlic. Fry for a few minutes to let the flavors develop.
Step 5
Add the spices and gently mix with the onions. Cook on low for a couple of minutes, then add the coconut milk and a good few squeezes of tomato puree (which add a nice depth of flavour and help to give it that lovely deep colour)
Step 6
Bring to the boil and thoroughly mix the coconut milk with the onions and spices.
Step 7
Put the lid on and reduce to a simmer for around 10-15 minutes to allow the sauce to thicken slightly
Step 8
Once the sauce has thickened, add the sweet potato chunks, and bring to the boil for a few minutes. Reduce the heat.
Step 9
Check the seasoning and adjust if necessary. Once you are happy with the flavour add the fresh lime. It’s delicious served with a handful of fresh coriander, spring onions and a few toasted coconut flakes.
Step 10
Notes: You can literally add anything you like to this gorgeous little curry. I have also cooked it with salmon fillets. Simply add 4 skinless fillets, cut into bite size chunks at step 8 and simmer on a medium heat for 7-8 minutes. You could also roast butternut squash, roasted vegetables, and tofu… the options are endless!!