Sweet Potato and Tomato Curry
Family food that’s quick and easy is my go-to during the week. This coconut and tomato curry is just that: it packs a flavour punch, is really easy to throw together and freezes well. I make lots of versions of this curry, this one has a base of sweet potato and butternut squash. However, add any vegetable you think will work and that needs using up; in the same quantities as this master recipe. I’ve added aubergine and pumpkin before. To finish you can add green vegetables too: courgette, green beans, spinach, peas, broccoli: really whatever you have ~ see instructions for this below. The curry has turmeric and garlic in it, for a little boost: just what’s needed if you are feeling a bit run down. Serve hot with rice, brown rice, or noodles.
Blitz leftovers into a warming soup: serve with a dollop of coconut yogurt
and some chopped coriander for freshness
Ingredients ~
1 tablespoon vegetable oil
1 onion, finely chopped
2 cloves garlic, peeled and crushed
spices ~ 1 teaspoon ground turmeric, 1 teaspoon ground coriander
1 can coconut milk, or 1/2 fat coconut milk (400g)
1 can plum tomatoes (400g)
400ml homemade stock (if using a stock cube use a no added salt stock cube)
500g sweet potatoes, peel & cut into large chunks
500g butternut squash, peel & cut into large chunks
In a heavy based pot add a little vegetable oil and the onion, gently saute for 5 mins until soft and translucent. Add the turmeric, ground coriander and crushed garlic: cook out for 1-2 minutes, stirring continuously. You don’t want the garlic or spices to catch and burn. Add the coconut milk, plum tomatoes and stock: bring to a boil. Breaking up the plum tomatoes with the back of a spoon, or spatula. Once the curry has come up to a gentle boil, add the sweet potato and butternut squash, reduce to a simmer.
Cook the curry for 45-50 mins until the curry has reduced and intensified in flavour. The sweet potato and butternut should be soft, when pierced with a knife. Serve the curry warm on a bed of rice, or noodles
