Mild Pea And Sweet Potato Curry
Prep / cook
40 / 35minCalories
600kcalA Gentle, Warming Pea and Sweet Potato Curry
This mild curry is the kind of comforting midweek meal that everyone at the table can enjoy, little ones included. Sweet potato brings a natural creaminess, while the peas add a lovely pop of colour and freshness. It all comes together in around 40 minutes, so it's a brilliant option when you want something wholesome without too much fuss.
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Portions4
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Pantry
Rapeseed Oil Tsp Ground Cumin Mild Korma Curry Paste Tin Chopped Tomatoes Sea Salt And Black Pepper
Serving tips
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)
10 min
Heat the oil in a large casserole or deep frying pan. Add the sweet potato and red onion and fry for 5 – 10 minutes, until the vegetables are starting to colour. Add the garlic and ginger and cook for a further minute. Add the ground cumin and curry paste and cook, stirring constantly, for another minute. Add the tinned tomatoes and blend in the stock.
2 min
Season with sea salt and black pepper and bring to the boil.
23 min
Simmer gently for 20 minutes, stirring regularly and topping up with extra stock if necessary, until the sweet potato has softened and is cooked through. Refer to pack cooking instructions to cook the peas. Stir in the Birds Eye peas and cook for a further 3 minutes. Adjust the seasoning and add the lemon juice and stir through the chopped coriander.
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