4 March 2014
Sweet Potato Curry
This creation was something my Mum and her partner made when they came to stay with us last September, and I've recreated it a few times since. The simplicity of this recipe is down to the number of steps it takes to make. It contains no dairy and can be vegetarian if the prawns are left out or replaced with an alternative.
Serves: 4-6 people
You will need:
1 tbsp vegetable oil
1 onion (diced)
1 red pepper (diced)
2-3 tbsp curry paste
1 can chopped tomatoes
1 can coconut cream
1 large/medium or 2 small sweet potatoes (diced)
250-300g bag of frozen prawns (defrosted)
1. Heat the vegetable oil in a saucepan pan. Add the onions and fry until softened. Mix in the curry paste and the red pepper and continue to fry for a couple more minutes.
2. Add the chopped tomatoes, coconut milk and sweet potato to the saucepan. Bring to a boil and gently simmer for 20 minutes, or until the sweet potato is tender.
3. Add the prawns to the curry and continue to cook until the prawns have heated up, but no longer as they are already cooked. Serve with rice.
note: this recipe works using either coconut milk or cream, although I do prefer the thicker, slightly richer sauce created using coconut cream. So I would recommend, if you can find it, using coconut cream as a preference.