Sweet potato & pea curry
Description: A fab, cheap, veggie curry, great for a student gathering. And the left overs will taste great the next day.
Dietary Requirements:
Vegetarian,
Cuisine: Mediterranean
Total Cooking Time: 40 mins
Credits:
Author: Lesley Waters
Website Used: BBCGoodFood / Tasty
Rating:
Average Rating: 4.4
Number of Ratings: 40
Nutrition Data Per Serving:
low in: saltIngredients:
3 tbsp curry paste from a jar
1 onion, finely chopped
450g potatoes, cut into chunks
2 large sweet potatoes (about 900g) cut into chunks
600ml vegetable stock, from a cube is fine
400ml can coconut milk
175g frozen peas
small bunch coriander, roughly chopped
Equipment:
bowl, frying pan,Directions:
Heat the curry paste in a large pan and stir in the onion. Cover and cook for 5 mins, stirring occasionally, until softened. Add the potatoes, stock and coconut milk to the pan and bring to the boil.
Turn the heat down and simmer the curry for 20 mins until the potato has softened. Add the peas, bring back to the boil and simmer for 2 mins more. Season to taste and spoon the curry into bowls. Scatter over the coriander before you tuck in.
Estimated Recipe Prices:
Estimated Cost Per Serving: £1.88
Total Estimated Cost: £7.52
Ingredient Cost Breakdown:
3 tablespoons curry paste from a jar:
£0.45
1 onion:
£0.18
450 grams potatoes:
£0.46
900 grams sweet potatoes:
£2.31
600 milliliters vegetable stock:
£1.48
400 milliliters canned coconut milk:
£1.91
175 grams frozen peas:
£0.53
1 small bunch coriander:
£0.2
Note: The following data is provided by Spoonacular from a variety of supermarkets and should only be used as estimates.