Sweet potato, pea and coconut curry

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The ingredient list may look like an essay but I promise you this is well worth the extra jars in your cupboard as you’ll be sure to be making this again and again. Serve on its own or with some wild rice, a little yoghurt, wholemeal naan bread. Sweet potato is very high in potassium and a great staple vegetable for all year round.

2 large sweet potato, peeled and chopped into 1 inch chunks

Plenty of fresh coriander

500 ml organic stock of choice (you may need a little more to add in the cooking process)

2 large white onions

2-3 garlic cloves

1 can coconut milk

1 tsp coconut oil

1 heaped cup peas

sea salt to taste

freshly ground black pepper

5 cardamom pods

few sprigs of thyme

1 tsp garam masala

1 tsp turmeric

1 tsp ground cumin

1/2 tsp cumin seed

1/2 - 1 tsp cayenne pepper (to taste)

1/2 tsp allspice

1 tsp fenugreek

1/2 tsp coriander seed

1/2 tsp ginger

  1. Pop all the spices and the thyme into a pestle and mortar (or small bowl and handle of wooden spoon) and mix them up. Gently and only slightly crush the cardamom pods.

  2. Gently melt the coconut oil over a medium heat in a deep pan. Add the spices, thyme, salt and pepper and stir so that the mix is fully coated. Continue cooking for 1 minute. Take a moment to enjoy the aromas being released.

  3. Add the onions and garlic and fry off until the onions begin to soften.

  4. Add the sweet potatoes and the stock, bring to the boil then turn down and simmer for about 40 minutes (you may need to add a little more stock depending on how thick you want it to be) until the potatoes can be squashed against the side of the pan.

  5. Add the peas and a handful of freshly chopped parsley and stir through.

  6. Finally add your coconut milk and simmer gently for 30 seconds.

  7. Serve in steaming bowls with an extra sprinkle of parsley.