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Sweet Potato and Loads of Veg Coconut Curry

Anna Stanford: This curry is not only packed with flavour, it’s loaded with goodness. Making the most of the seasonal vegetables sustainably sourced by Milk & More, it is all made in one pan and given a hint of coconut flavour and a creamy texture using your choice of coconut yoghurt or cream at the end. Feel free to play around with the vegetables you have in the fridge. If you make the paste ahead (it will happily live in the fridge for a few days), the curry can be ready to take to the table in 20 minutes.

  • Preparation time:
    20
    min(s)
  • Cooking time:
    30
    min(s)
  • Servings:
    6

What you'll need

  • 2tbsp ground cumin
  • ½tsp salt
  • 1 aubergine, chopped
  • 2tbsp tomato puree
  • 100ml River Cottage Organic Classic Vegetable Stock
  • 1 onion
  • 1tbsp ground coriander
  • 1tbsp garam masala
  • 5cm fresh ginger
  • 400g chopped tomatoes
  • 6 cloves garlic
  • 200g Mangetout
  • 2tbsp oil
  • 3 sweet potatoes, peeled and cubed
  • 100g fresh spinach
  • 100g Coconut Collab Coconut Yoghurt, or cream
  • 2 Romano peppers, chopped
  • Juice of a lime
  • 1-2 chillis (depending on heat desired)
  • 200g mangetout

Products used

How to make

  1. Start by making the paste. Whizz the chillis, onion, garlic, ginger, tomato puree, oil, cumin, coriander, garam masala and salt together in a blender.
  2. Add the sweet potatoes to a pan and cover with water. Bring to a simmer and cook for 8 minutes before draining. Set the sweet potatoes aside.
  3. Put the same pan back on the heat and add the paste. Add a splash of water. Cook for 3 minutes then add the aubergine and peppers. Cook for 10 minutes before returning the sweet potatoes.
  4. Add the chopped tomatoes and stock and simmer for 10 minutes.
  5. Add the mangetout & cook for 3 more minutes.
  6. Take the pan off the heat. Stir through the spinach and yoghurt or cream. Finish with a squeeze of fresh lime, and serve.