Hello everyone! hope everybody is OK 🤞🏽 I’m not going to sugar-coat it, but this past week has been pretty crap to be honest, there were only two good days – the first being Friday (25th September) as it was my birthday and I got to have a relaxing and stress-free day! That was very much needed. The second was Sunday (27th September) as my parents took me to a model village (more about that in an upcoming post), which I thoroughly enjoyed! Every other day has been pretty horrible to put it nicely, what hasn’t helped is that I’m still suffering a lot with my shoulder, which was made worse when I was kicked in it whilst we were out doing a food shop, so it’s been very hard to move it without pain radiating all the way down my arm.
Anyway, enough of my moaning, let’s get on with today’s post. As it’s now officially Autumn/Fall and the weather is turning colder, a meal that I love having to warm me up is a tasty curry. Growing up I wasn’t particularly a huge fan of curries, it wasn’t until my teenage years that I started to enjoy them, and one that I especially like is the sweet potato version, even though it doesn’t have any meat in it (you can add it if you like), it still fills you up and satisfies the taste-buds. Read on for the recipe….
Sweet Potato Curry
- 1 tbsp Coconut Oil
- 1 x Onion, peeled & sliced
- 2 x Sticks of Celery, diced
- 1 x Red Pepper, deseeded & diced
- 1 x Red Chilli, deseeded & finely diced *
- 1″ Piece of Fresh Ginger, peeled & minced
- 2 x Small (approx 900g | 31.7 oz total) Sweet Potatoes, peeled & diced into 1″ cubes
- 3 heaped tbsp Tikka Massala Curry Paste #
- 1 x 400 g (14 oz) Tin of Chopped Tomatoes
- 200 ml (3/4 Cup + 1 tbsp) Coconut Milk
- Lime, squeeze of juice only (optional)
- Fresh Coriander, roughly chopped/to serve (optional)
- Heat a large frying/saute pan over a medium heat then add the coconut oil. When the oil is hot, add in the sliced onion (1 x) and season with salt to stop them from browning. Fry for a few minutes until softened.
- Next, let’s add in the diced celery (2 x sticks), red pepper (1 x deseeded & diced), red chilli (1 x deseeded & finely diced) and fresh ginger (1″ piece peeled & minced) into the pan. Fry, stirring often, for a few minutes until they’re starting to soften.
- Add in the sweet potato (2 x small peeled & diced into 1″ cubes) and give it a good mix.
- Fry for a couple of minutes then add in the curry paste (3 heaped tbsp or 1 x Patak’s paste pot). Give everything a really good mixing to get all the veggies nicely coated.
- Once everything is coated, you can add in the chopped tomatoes (1 x 400g | 14 oz tin) and the coconut milk (200ml | 3/4 Cup + 1 tbsp).
- Then bring it up to the boil, reduce the heat to a simmer and place on the lid. Allow to bubble away for 10 minutes and cook that sweet potato through. When the time is up, lift off the lid carefully and give it a really good stir.
- The final thing to do is reduce it to the consistency you like. So allow it to simmer with the lid off for another 5-10 minutes or so, until the sauce is as thick or thin as you like it. If you want, have a taste and see if it needs any more salt.
Thank you for coming to my blog, I hope you all stay safe and enjoy the rest of your week. Until next time, goodbye for now.