PIKT Box 4: Big Batch Sweet Potato Curry

Serves 6

About this recipe

This recipe is a special one from our Doctor’s Kitchen fruit and veg box! You can find more details about it here


Ingredients
  • 4 Cardamom pods crushed
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • 1 tsp Garam masala
  • 1 tsp Coriander seeds
  • 50g Ginger, roughly chopped
  • 2 tbsp Ghee or coconut oil
  • 1 Onion, sliced
  • 600g Sweet potatoes (2 medium) 3cm cubed 
  • 400g Mushrooms, sliced
  • 300g Spring greens, sliced
  • 2 can Chopped tomatoes
  • 2 tbsp Tomato paste
  • 1 tbsp Tamarind paste (optional)

The dish can be frozen for up to 1 month

Instructions

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

Add the onions and saute for 10minutes 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


View PIKT Box 4: Big Batch Sweet Potato Curry

Prep time: 10 minutes

Cook time: 45 minutes

Print this Recipe

Dinner, Lunch, Dairy Free, Gluten Free, Vegan, Vegetarian

Share this page:


FOLLOW ME ON

This error message is only visible to WordPress admins

Error: API requests are being delayed for this account. New posts will not be retrieved.

Log in as an administrator and view the Instagram Feed settings page for more details.

© Copyright 2020 The Doctor's Kitchen   |