Red Pepper and Sweet Potato Curry
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Red Pepper and Sweet Potato Curry

Red Pepper and Sweet Potato Curry

Ingredients

Method

  • 1 tbsp coconut oil
  • 3 red peppers, cut into chunks
  • 2 sweet potatoes, peeled and cut into chunks
  • 1 chopped onion
  • 180g mild or medium curry paste
  • 400ml coconut milk
  • 25g chopped coriander
  • 50g flaked almonds
  • Cooked brown rice, to serve
  • Fry the peppers in the coconut oil with the onion for 10 mins or until softened. Add the sweet potato chunks, stir in the curry paste, then tip in the coconut milk and about half a tin of water. Bring to a simmer and season.
  • Cover the curry with the lid and simmer for 25 mins, stirring every now and then. Season again to taste, stir in half the coriander and a splash of water if needed, then scatter with the remaining coriander and the almonds. Serve with a mound of brown rice or some wholemeal flatbreads.
45 mins
4 serving

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