Sweet potato (peeled and cut into large dice)
Red onion (peeled and finely chopped)
cloves Garlic (peeled and crushed)
cm piece Root ginger (peeled and finely chopped)
tsp Ground Cumin
mild Korma curry paste
tin chopped Tomatoes
juice ½ Lemon
handful fresh Coriander (roughly chopped)
Sea salt and black pepper
- 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.
- Season with sea salt and black pepper and bring to the boil.
- 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.
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)
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