- Dice 1 onion and 3 cloves of garlic, fry in a pot with a tablespoon of sunflower oil over a medium heat.
- Add 2 bayleaves.
- Add 2 chopped sweet potatoes and 1 teaspoon of the following Steenbergs spices: Korma Masala, Lebanese 7 spice, Harissa with Rose, Ground White Pepper, Urfa Chilli Flakes, Perfect Salt
- Add 1 teaspoon of tomato puree.
- Add 1 tablespoon of mango chutney.
- Add 1 can of coconut milk.
- Add 1 teaspoon of Steenbergs Vegetable Bouillon.
- Mix well, cover and simmer over a low heat for 15 minutes.
- Add a handful of frozen peas.
- Simmer for another 5 minutes. It is ready to serve when the sweet potatoes are soft.
- Serve with boiled rice.
Sweet potato and pea curry recipe
A tasty vegan curry recipe from @Tamaraeats
Ingredients
| 1 tbsp | sunflower oil |
| 1 | onion, chopped |
| 1 clove | garlic, finely chopped |
| 2 | bay leaves |
| 2 | sweet potatoes, chopped and peeled |
| 1 tsp | Korma masala spice blend |
| 1 tsp | Lebanese 7 spice blend |
| 1 tsp | Harissa with rose |
| 1 tsp | ground white pepper |
| 1 tsp | Urfa chilli flakes |
| 1 tsp | Perfect Salt |
| 1 tsp | tomato puree |
| 1 tbsp | mango chutney |
| 1 can | coconut milk |
| 1 tsp | vegetable bouillon |
| a small handful | frozen peas |
Method
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