Web add the chickpeas, tomatoes and sweet potato to the pan.

Sweet potato curry recipes uk. Web 33 recipes | page 1 of 5. Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes. 53 minutes not too tricky.

Subscribe today and choose a new cookbook from jamie, nadiya, or mary berry. Web add 1 tsp cumin seeds, 1 tsp mustard seeds and 1 tbsp medium curry powder and cook for 1 min more, then stir in 100g red or green lentils (or a mixture), 2 medium sweet potatoes, cut into chunks, 500ml vegetable stock and a 400g can chopped tomatoes. Cooked rice, to serve (optional)

Peel away the skins then set. The dish will need to hold at least 2 litres/3½ pints. We've got everything from chicken and sweet potato curry to vegetable dhals.

3 tbsp thai red curry paste (check the label to make sure it’s vegetarian/ vegan) 1 tbsp smooth peanut butter. Add enough water (approximately 500ml/18fl oz) to cover the chickpeas and sweet potatoes and bring to a simmer, stirring to mix. 2 medium size onions, finely diced.

Heat 1½ tablespoons olive oil in a large skillet. 2 large onions, halved and sliced. Place on an oiled oven tray skin side up and bake for 40 minutes until soft.

160 g frozen leaf spinach. Drain and tip in the chickpeas, then cook for 5 minutes. Web add the sweet potatoes, tinned tomatoes and vegetable stock, cover the pan with a lid and simmer for 10 minutes, or until the sweet potatoes are nearly cooked and soft.