This sweet potato curry is an easy 15 minute vegetarian meal that tastes great. It could be yours for dinner and lunch tomorrow.
Ingreadient
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- ½ onion, sliced
- ½ red chilli, finely chopped
- 1 tsp cumin seeds
- 1 tsp medium curry powder
- 1 tsp turmeric
- 2 tbsp tomato purée
- 200ml/7fl oz vegetable stock
- 250g/9oz sweet potato, peeled and cut into cubes
- 100g/3½oz broccoli, chopped
- salt and freshly ground black pepper
- chopped coriander, to garnish
- spoonful Greek yoghurt, to servey
Direction
- Heat the oil in a frying pan over a medium heat. Add the garlic and shallots and fry until softened.
- Add the chilli, cumin seeds, curry powder and turmeric powder and fry for a further minute to release the aromas.
- Add the tomato purée and vegetable stock, stir well and bring to a simmer.
- Add the sweet potato and broccoli and simmer for 10 minutes, or until the sweet potato is cooked through. Season, to taste, with salt and freshly ground black pepper.
- To serve, pour into a warm bowl, sprinkle with the fresh coriander and spoon the yoghurt into the middle.
