Sweet Potato Curry | sheerluxe.com
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Total Time: 45 Minutes
Serves 2


  • ½ tbsp of coconut oil
  • 2 sweet peppers (yellow and red), cut into
  • 1 onion, roughly chopped
  • 1 sweet potato, scrubbed and cut into 2cm chunks
  • 75g of Gujarati Paste
  • 400ml can of coconut milk (or reduced fat coconut milk)
  • ½ x 28g pack of coriander, chopped
  • 20g of toasted flaked almonds


  1. Heat the oil in a large frying pan or wide, shallow saucepan and fry the peppers and onions for 8-10 minutes, stirring frequently until softened and lightly browned.
  2. Add the sweet potato chunks, stir in the curry paste and coconut milk, bring to a simmer. Cover with a lid and cook for 20-25 minutes, stirring occasionally until the vegetables are very soft and beginning to break up.
  3. Season to taste and stir in half the coriander with a splash of water, if needed. Scatter with the almonds and remaining coriander. Serve with pilau rice or warmed naan breads.

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