Bombay Sweet Potato Curry
Sauté onion in half tbsp. oil until soft
Add garlic and grated ginger to onion
At the same time boil the sweet potato until tender
Add paprika and cayenne to onion and cook for another 1 minute
In a separate pan heat other half oil red pepper, chilli and cabbage and cook for 4-5 min
Add the drained sweet potato and the paprika mix to the mix
Add passata and coconut milk, cover and simmer for 10-15min
Boil rice and serve on a plate
Pour curry over rice and serve
Serves 6
Category 1 recipe
3 tbsp. olive oil
2 large onions, halved and sliced
3 garlic cloves, crushed
thumb-sized piece root ginger, peeled
1 tsp paprika
½ tsp cayenne
2 red chillies, deseeded and sliced
2 red peppers, deseeded and sliced
250g red cabbage, shredded
1kg sweet potatoes, peeled and chopped into chunks
300g passata
400ml coconut milk
2 tbsp. peanut butter
600g brown basmati rice (cooked weight)
Category 2 recipe
4 tbsp. olive oil
2 large onions, halved and sliced
3 garlic cloves, crushed
thumb-sized piece root ginger, peeled
1 tsp paprika
½ tsp cayenne
2 red chillies, deseeded and sliced
2 red peppers, deseeded and sliced
250g red cabbage, shredded
1kg sweet potatoes, peeled and chopped into chunks
400g passata
500ml coconut milk
3 tbsp. peanut butter
600g brown basmati rice (cooked weight)
Category 3 recipe
5 tbsp. olive oil
2 large onions, halved and sliced
3 garlic cloves, crushed
thumb-sized piece root ginger, peeled
1 tsp paprika
½ tsp cayenne
2 red chillies, deseeded and sliced
2 red peppers, deseeded and sliced
250g red cabbage, shredded
1kg sweet potatoes, peeled and chopped into chunks
500g passata
600ml coconut milk
4 tbsp. peanut butter
600g brown basmati rice (cooked weight)
