RECIPE: Sweet Potato Curry

 

High carb, low fat plant-powered curry!

 

Serves 4

 
Ingredients

275ml vegetable stock (I use Marigold Swiss Vegetable Vegan Bouillon Power, Reduced Salt)
1 large carrot, diced
1 yellow pepper, cubed
1 red pepper, cubed
1 red chilli, diced (or more to taste)
1/2 tsp. onion powder
1/4 tsp. cayenne pepper
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. turmeric
2-3 sweet potatoes, cut into 1 inch cubes
1 cup green beans, cut into 1 inch pieces
500g carton organic tomato passata
400g can chickpeas, drained and rinsed
Sea salt and ground black pepper to taste
Brown rice to serve
 
 
1. Heat 75ml stock in a large pan. Add the carrot, peppers and chilli and cook for 5 minutes until slightly softened, stirring occasionally.
 
2. Stir in onion powder, cayenne, coriander, cumin and turmeric. Cook for 1 minute.
 
3. Add the sweet potatoes, green beans, passata and remaining stock. Bring to a boil, cover and lower heat to medium-low. Cook for around 15 minutes until potatoes are tender. Add chickpeas and cook for a further 5 minutes. Sea salt and black pepper to taste.
 
4. Serve over brown rice.