This vegetarian curry recipe is one of my all time favourites, particularly now that it’s starting to get pretty chilly in the evenings and you want something really nice and warming to eat before you snuggle under a blanket in front of the TV. The best thing is that it’s really pretty healthy and nice and cheap too because there’s no meat involved – carnivores don’t panic, Sean doesn’t consider a meal real until there’s a slab of something full of protein on top, but even he loves this one!
Vegetarian curry recipe – sweet potato and coconut
– 2 large or 3 medium sweet potatoes, peeled and chopped into small pieces (I tend to do around the size of my thumb)
– 2 handfuls of mange tout (or you could use green beans)
– 5 or 6 chestnut mushrooms, sliced
– Tin of coconut milk
– 1 onion
– Clove of garlic
– 1 tsp chilli powder
– 2 tsp paprika
– toasted flaked almonds (optional)
First add a splash of olive oil to a pan and when hot, throw in the garlic and onions, chopped into small pieces. Heat through for several minutes until the onions start to soften, but stir often to ensure the garlic doesn’t burn. Add in the chopped sweet potato and the sliced mushrooms, then add the spices along with a generous pinch of salt and pepper – give it all another good stir to ensure everything is mixed together and then cook for a few minutes until the mushrooms have started to shrink.
Add the tin of coconut milk and give the mixture another good stir, before turning the heat down and leaving it to simmer with a lid on for around 20 minutes. It’s during this time that you will likely want to look at cooking your accompaniments depending on how long they take – I tend to go for brown rice but I think it would taste pretty nice with quinoa as well, or even just with a nice naan bread or chapatti for a lighter lunch.
After twenty minutes the sweet potato should have softened nicely and the sauce will have reduced. If it has reduced too much, feel free to add a splash of stock, or I will often swish a small cup of boiled water round the emptied coconut milk tin and add this to the mix. Add the mange tout and cook for another 5-7 minutes before serving. I added some toasted almonds to add a hint of crunch, but they’re not necessary!