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Sweet potato curry

Yields4 ServingsPrep Time5 minsCook Time20 minsTotal Time25 mins

A great way of using leftovers

 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

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


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


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


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


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


Add the desiccated coconut and stir


Serve with egg fried rice - recipe on the website

Nutrition Facts

Servings 4