Recipe of Quick Charred Sweet Potato Curry

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We hope you got insight from reading it, now let's go back to charred sweet potato curry recipe. You can have charred sweet potato curry using 22 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to cook Charred Sweet Potato Curry:

1. Get 1 of sweet potato, peeled, and sliced into 3rds lengthways,.
2. Use 1/2 of an onion, chopped,.
3. Get 1 handful of baby leaf spinach,.
4. Provide 70 g of closed cap mushrooms, sliced finely,.
5. Prepare 20 g of cashew nuts,.
6. You need 1 tbsp of tikka curry paste,.
7. You need 1/2 tbsp of pureé tomato paste,.
8. Use 1 pinch of red chilli flakes, (to personal taste),.
9. Get 4 g of fresh ginger, chopped finely,.
10. Use 1/4 tsp of garlic granules,.
11. Take 1/2 tbsp of granulated stevia sweetener,.
12. Prepare 1 dash of milk,.
13. You need 200 ml of water,.
14. Use of Coconut Frylight spray,.
15. Prepare of Salt to season.
16. Provide of Serving suggestions:.
17. You need 125 g of basmati & wild rice blend,.
18. You need of Pak choi or tender stem brocolli.
19. Get of To garnish (optional):.
20. Use of Freshly chopped coriander.
21. Provide of Equipment needed:.
22. Get 1 of microwave.

Steps to make Charred Sweet Potato Curry:

1. Microwave the sweet potato segments until fork tender. Set aside to cool on some kitchen towel. Heat up a medium saucepan over a medium to high heat and spray in some coconut oil. Add the onions and begin to fry them. Turn the heat down to medium. Next add in the mushrooms. Fry for a further minute or two..
2. Add the curry paste and the tomato paste plus the fresh ginger, stir through to coat the onions and mushrooms until fragrant then add 200ml water. Bring to a simmer. Add a pinch of chilli flakes to taste depending on how much heat you want, then add the garlic granules, and Stevia sweetener. Stir. Turn down the heat to low..
3. Heat up a frying pan over a medium heat and spray in some coconut oil. Once hot and sizzling add in the pieces of sweet potato and fry until slightly charred black on each side. Turn off the hob and leave the pan on it to stay warm..
4. Returning to the curry sauce, add in a handful of spinach and wilt it down. Add the cashews, stir through the sauce until coated then remove the pan from the heat. Add a dash of milk and stir until the sauce lightens and becomes more orange. The sauce should have reduced down and thickened slightly by now..
5. Serve up by first spooning some sauce onto the plate, then piling up the chunks of charred sweet potato, spoon over the remaining curry and garnish with coriander. Eat with your choice of sides and enjoy! :).

This delicious vegan curry dish with sweet potatoes, chickpeas, spinach, and coconut milk is seasoned with Indian spices like garam masala, turmeric, and I didn t have turmeric so I used curry powder. Doubled the spinach and it turned out great! Super easy and just the right amount of spice. Sweet potatoes in particular benefit from this treatment, which makes their flesh pudding-like and fluffy. Potato curry or aloo curry recipe stovetop & instant pot instructions.

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