- You can easily make this gluten-free using tamari instead of soy sauce.
- We use a food processor to make our curry paste, but if you don’t have one you can simply chop all the ingredients as finely as you can and add them all in.
- This is a great recipe for using up any leftover veggies, such as mange tout, aubergine, mushrooms. Simply fry them until they’re pretty much cooked, before adding the tinned coconut milk.
- 500g / 17.6oz sweet potato, diced
- salt + pepper
- vegetable oil
- 4 portions of jasmine rice
- 1 green chilli, roughly sliced
- 4 garlic clove, peeled + roughly sliced
- thumb of ginger, peeled + roughly sliced
- large handful of fresh coriander, plus extra for decoration
- 2 tbsp soy sauce, or tamari for gluten-free
- 1 tbsp mild curry powder
- 1/4 tsp hot chilli powder
- 1 courgette, sliced
- 2 red pepper, sliced
- 1 x 400g / 14.1oz tin coconut milk
- 300ml / 10.1fl.oz vegetable stock
- 1/2 lime, juice only
- Preheat the oven to 200°C / 392°F fan. Add the sweet potato to a large baking tray along with a pinch of salt and pepper and a drizzle of vegetable oil. Toss through then roast for 20 - 30 minutes until soft.
- Next cook the rice as per packet instructions.
- Meanwhile to create the curry paste, add the green chilli, garlic, ginger, coriander (including the stalks), soy sauce, curry powder and hot chilli powder to a food processor and process until mostly broken down, scraping down the sides as you go.
- Heat a little vegetable oil in a wok on a medium - high heat. Once the pan is hot, add the courgette and red pepper and fry for 3 minutes. Then add the curry paste and fry for 2 minutes.
- Add the coconut milk, vegetable stock and lime juice. Stir then heat through for 5 minutes until hot, then stir in the roasted sweet potato.
- Serve the curry on a bed of rice and top with coriander leaves.
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