Big Batch Sweet Potato Curry

Vegan
Big Batch Sweet Potato Curry
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Prep: 10 mins Cooks: 45 mins

Ingredients (Serves 6)

Metric
Imperial

  • 4 cardamom podscrushed
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp garam masala
  • 1 tsp coriander seeds
  • 50 g ginger roughly chopped
  • 2 tbsp gheeor coconut oil
  • 1 white onionsliced
  • 600 g sweet potatoes3cm cubed
  • 400 g white mushroomsliced
  • 300 g spring greenssliced
  • 2 chopped tomatoes (can)
  • 2 tbsp tomato puree
  • 1 tbsp tamarind pasteoptional
DinnerLunch

Prep: 10 mins Cooks: 45 mins

Ingredients (Serves 6)

Metric
Imperial

  • 4 cardamom podscrushed
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp garam masala
  • 1 tsp coriander seeds
  • 50 g ginger roughly chopped
  • 2 tbsp gheeor coconut oil
  • 1 white onionsliced
  • 600 g sweet potatoes3cm cubed
  • 400 g white mushroomsliced
  • 300 g spring greenssliced
  • 2 chopped tomatoes (can)
  • 2 tbsp tomato puree
  • 1 tbsp tamarind pasteoptional

Add the ginger and spices to a pan on medium heat and toast for a minute before adding the ghee

Add the onions and sauté for 10 minutes until softened

Add the mushrooms and cook for another 2-3 minutes

Stir in the sweet potatoes and greens and make sure you season well

Add the tomatoes, tomato paste and tamarind with 400mls boiling water

Simmer for 25-30 minutes until the sweet potatoes are soft

Tip

The dish can be frozen for up to 1 month

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