Sweet potato curry

Oooh, I love a good curry – and this is one of my favourites! If you’re not sure what to cook for Meat Free Monday, you’ll have a hard time beating this.

It’s very mild and creamy and packed full of vitamins but the best thing about it is that it tastes totally sinful.

1 onion, finely chopped

1/3 butternut squash, diced

2 sweet potatoes, diced

1 carton passata

1 sachet creamed coconut

1 teaspoon turmeric

1 teaspoon cumin

1/2 teaspoon allspice

1/2 block firm tofu (optional)

1 generous handful of raisins

1 dessert spoon vegetable oil

Fry the onion gently in the oil for about 3 minutes then add the spices and cook for another couple of minutes. Add the squash and sweet potato and stir for a minute to coat the vegetables in the spices. Then add enough water to cover and simmer for about 15 minutes until the diced vegetables are soft. Add the passata, raisins and coconut and simmer for another 10 minutes.

You can serve this immediately with some basmati rice, but it’s a fantastic dish for making ahead of time – this allows the flavours to really intensify (sorry to sound like tv chef, but it’s true!)

Don’t worry, I haven’t forgotten the tofu. My husband is not a fan of the curd so rather than putting it through the curry I just added tofu cubes on top of the curry for those of us who wanted it. I cut the tofu into really small chunks and fried in some oil and spices until it was crispy on the outside and then scattered over the plated curry. For an extra hit of nutrients, if you’re not having the tofu, scatter your curry with sesame seeds or roasted cashew nuts instead.

As long as you omit the nuts and don’t add any salt, this recipe is suitable for young children and my two absolutely loved it!

Lower fat version.

As above but omit the coconut or substitute with a spoonful of soya yoghurt and reduce the oil quantities.

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2 responses to “Sweet potato curry

  1. This sounds absolutely delectable, bookmarking this for future use!

    Gillian xx

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