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Mild Pea and Sweet Potato Curry

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Preparation time
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  • 2 tablespoons rapeseed oil
  • 500 g sweet potato (peeled and cut into large dice)
  • 1 red onion (peeled and finely chopped)
  • 2 cloves garlic (peeled and crushed)
  • 2 cm piece root ginger (peeled and finely chopped)
  • 1 tsp ground cumin
  • 2 tablespoons mild Korma curry paste
  • 1 tin chopped tomatoes
  • 200 ml vegetable stock
  • 300 g frozen peas
  • Juice ½ lemon
  • Handful fresh coriander (roughly chopped)
  • Sea salt and black pepper


  1. 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. Season with sea salt and black pepper and bring to the boil.
  3. 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. Stir in the frozen peas and cook for a further 3 minutes. Adjust the seasoning and add the lemon juice and stir through the chopped coriander.
Serving tip

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)



Nutritional Information

  KCal Fat Sat.fat Sugar Salt
Info per serving 600 Kcal 8 g 1 g 13 g 0.04 g
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.
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