RECIPES Peas & Sweet Potato Curry
Peas & Sweet Potato Curry
A mildly spiced, creamy curry with Lioncroft Gungo Peas and sweet potato. Nutritious and delicious.
Ingredients
- 1 can (400g) Lioncroft Gungo Peas in Brine, drained
- 1 large sweet potato, cubed
- 1 can (400ml) coconut milk
- 2 tbsp Lioncroft Sunflower Oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp Lioncroft Ground Cumin
- 1 tsp Lioncroft Ground Coriander
- 1 tsp Lioncroft Turmeric Powder
- ½ tsp Lioncroft Garam Masala
- Salt to taste
- Fresh coriander, chopped
| 1. Heat oil in a pan and sauté onion and garlic until soft. |
| 2. Add cumin, coriander and turmeric, cooking for 30 seconds. |
| 3. Add sweet potato cubes and cook for 5 minutes. |
| 4. Add drained peas and coconut milk. |
| 5. Season with salt and bring to a simmer. |
| 6. Cook for 15-20 minutes until sweet potato is tender. |
| 7. Stir in garam masala and garnish with coriander. |
🍽️ Serving Suggestion
Serve hot with rice or flatbread.
⏰ Cooking Time
40 minutes
🍽 No of Servings
4 people
