Sweet Potato Pea Curry Recipes

CHICKEN, SWEET POTATO & PEA CURRY

Chicken, sweet potato & pea curry image

Serve this family-friendly chicken curry with rice or roti. It's tasty and healthy, containing four of your 5-a-day. Add extra korma paste for added spice

Provided by Lulu Grimes

Categories Dinner

Time 40m

Number Of Ingredients 9

Ingredients

1 tbsp rapeseed oil
1 tbsp korma paste
2 skinless chicken breast fillets, each cut into 8-10 pieces
320g sweet potatoes , chopped into bite-sized pieces
6 tbsp red lentils
325ml can light coconut milk (freeze the rest for later)
200g frozen peas
220g cherry tomatoes
300g cooked rice or roti, to serve

Steps:

Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 30 seconds until it becomes fragrant. Stir in the chicken, then add the sweet potatoes and lentils and keep stirring to coat everything in the paste. Add 300ml water and the coconut milk. Bring to the boil, then simmer for 15-20 mins or until the chicken and sweet potato are cooked through and the consistency of the sauce is slightly thickened.
Tip in the peas, bring back to the boil and simmer for a further 2 mins, then add the tomatoes and cook for 2 mins more. Serve with steamed rice, or roti.

Nutrition Facts : Calories 485 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 31 grams protein, Sodium 0.4 milligram of sodium

SWEET POTATO & PEA CURRY

Sweet potato & pea curry image

A fab, cheap, veggie curry, great for a student gathering. And the left overs will taste great the next day.

Provided by Lesley Waters

Categories Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 8

Ingredients

3 tbsp curry paste from a jar
1 onion , finely chopped
450g potatoes , cut into chunks
2 large sweet potatoes (about 900g) cut into chunks
600ml vegetable stock , from a cube is fine
400ml can coconut milk
175g frozen peas
small bunch coriander , roughly chopped

Steps:

Heat the curry paste in a large pan and stir in the onion. Cover and cook for 5 mins, stirring occasionally, until softened. Add the potatoes, stock and coconut milk to the pan and bring to the boil.
Turn the heat down and simmer the curry for 20 mins until the potato has softened. Add the peas, bring back to the boil and simmer for 2 mins more. Season to taste and spoon the curry into bowls. Scatter over the coriander before you tuck in.

Nutrition Facts : Calories 513 calories, Fat 20 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 77 grams carbohydrates, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 1.46 milligram of sodium

VEGAN SWEET POTATO CHICKPEA CURRY

Vegan Sweet Potato Chickpea Curry image

Yummy vegan curry dish. Serve with basmati rice and naan bread.

Provided by Sherri Zeringue D'Argenio

Categories World Cuisine Recipes Asian Indian

Time 30m

Yield 6

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 (15 ounce) can chickpeas, drained
1 (14.5 ounce) can diced tomatoes
1 (14 ounce) can coconut milk
1 sweet potato, cubed
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon salt
¼ teaspoon red chile flakes
1 cup baby spinach

Steps:

Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.
Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.

Nutrition Facts : Calories 292.7 calories, Carbohydrate 22.3 g, Fat 21.6 g, Fiber 4.9 g, Protein 5.1 g, SaturatedFat 13.4 g, Sodium 515 mg, Sugar 3.4 g

GROUND TURKEY, SWEET POTATO & PEA CURRY

Ground Turkey, Sweet Potato & Pea Curry image

This recipe was somewhat inspired by Banriona's Recipe #408979, which I thought was a great Americanized twist on a classic Lebanese recipe. In the same vein, this is like a flavorful Indian curry crossed with a traditional stew. No rice or naan needed, as it's very filling. Perfect for a cold winter night!

Provided by rpgaymer

Categories Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons ghee or 2 tablespoons oil
2 small onions, chopped
4 serrano peppers, chopped
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground turmeric
1 teaspoon cinnamon
2 teaspoons ground cumin
1 teaspoon ground cardamom
1 teaspoon chili powder
2 tablespoons ginger, peeled & shredded
1 lb lean ground turkey
2 1/2 cups sweet potatoes, peeled & diced into bite-size pieces
1 (14 1/2 ounce) can coconut milk (I use the light kind)
1/2-1 cup water
1 tablespoon tomato paste
1 tablespoon palm sugar or 1 tablespoon brown sugar
5 ounces frozen peas
1/2-1 teaspoon garam masala (optional)

Steps:

In a large saucepan, heat the ghee/oil over medium-high heat. Saute the onion, pepper and garlic for 3-5 minutes, or until the onion has softened.
Add the salt, turmeric, cinnamon, cumin, cardamom, chili powder, & ginger and combine well. Saute for 1 minute.
Add the ground turkey & stir well. Cook until meat is browned (about 3-5 minutes).
Add the sweet potato, coconut milk, 1/2 cup water, tomato paste and sugar. Stir well & bring to a boil, then lower heat & simmer for 20 minutes, or until the sweet potatoes are cooked through. Add the other 1/2 cup water if too much liquid gets cooked off to your liking.
Add the peas and garam masala, and cook just a bit more until the peas are warm. Add salt & pepper if desired; serve.

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