Feed Your Family The Cookbook

Sweet potato curry

A great way of using leftovers

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Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

 2 large Sweet potatoes
 300 g Cooked chicken
 1 tin of Chickpeas
 500 Chicken stock
 2 tbsp Coconut milk powder
 1 Onion chopped
 1 tsp Red curry paste
 6 tbsp Mayflower curry powder(hot)
 1 handful of chopped Coriander
 1 tsp Sugar
 2 tbsp Desiccated Coconut
 1 tsp Oil
 1 Handful of mixed peppers

1

Peel and chop the Sweet Potatoes, put in a lge pot,add the stock and boil for 10mns

2

Add the oil to a pan and fry the onion till soft - 5 mns

3

Combine the curry powder,curry paste and coconut milk powder in a jug, adding a little water and stir till its a smooth paste

4

Add the onion,peppers,coriander, sugar, and drained chickpeas into the pan of sweet potatoes

5

Add the paste into the pot and stir, increase the heat and simmer for 5- 10 mns

6

Add the desiccated coconut and stir

7

Serve with egg fried rice - recipe on the website

Ingredients

 2 large Sweet potatoes
 300 g Cooked chicken
 1 tin of Chickpeas
 500 Chicken stock
 2 tbsp Coconut milk powder
 1 Onion chopped
 1 tsp Red curry paste
 6 tbsp Mayflower curry powder(hot)
 1 handful of chopped Coriander
 1 tsp Sugar
 2 tbsp Desiccated Coconut
 1 tsp Oil
 1 Handful of mixed peppers

Directions

1

Peel and chop the Sweet Potatoes, put in a lge pot,add the stock and boil for 10mns

2

Add the oil to a pan and fry the onion till soft - 5 mns

3

Combine the curry powder,curry paste and coconut milk powder in a jug, adding a little water and stir till its a smooth paste

4

Add the onion,peppers,coriander, sugar, and drained chickpeas into the pan of sweet potatoes

5

Add the paste into the pot and stir, increase the heat and simmer for 5- 10 mns

6

Add the desiccated coconut and stir

7

Serve with egg fried rice - recipe on the website

Sweet potato curry

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