Serves
Serves 2
Total Time
45 Minutes
Ingredients
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
Method
Step 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.
Step 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.
Step 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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