Sweet Potato Curry

This Sweet Potato Curry is the perfect meal to warm your belly and stave off the encroaching Winter germs. The kids will love the sweet flavour and how easy it is to eat. The curry itself can be thrown together in the time it takes the rice to cook – convenient on a night when you are short on time.

The kids may prefer the meal without the toppings. The adults, however, may find that the crunchy spring onions, basil, mint and coriander offer an added texture and taste that take the curry to a new level of deliciousness. If you have leftovers, the Sweet Potato Curry heats up well the next day and if you have extra time, some roti bread on the side is sure to go down well with the kids.

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Sweet Potato Curry
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Course Main Dish, Thai
Keyword Organic
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish, Thai
Keyword Organic
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Heat a large, deep fry pan to medium to high heat.
  2. Put the curry paste into the pan and cook for one minute.
  3. Add the sweet potato, ginger, coconut cream and stock. Add a little more stock if the sweet potato is not covered.
  4. Cover and simmer for 10 minutes.
  5. Add the green beans and cover again for a further 5 minutes.
  6. Stir through the lime juice, fish sauce and brown sugar.
  7. Serve on a bed of rice and top with coriander, mint, basil and spring onions. Enjoy!
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