Sweet Potato, Cauliflower and Sugar Snap Curry
This is very mild but if you like your curries spicier, add one chopped chilli with the curry powder. You can also substitute any of the vegetables for what you have in the fridge.
Sweet Potato, Cauliflower and Sugar Snap Curry
Ingredients
- 1 tbsp sunflower oil
- 1 onion thinly sliced
- 1 tsp curry powder
- 2 to matoes chopped
- 1 large sweet potato peeled and cut into large pieces
- 500 ml hot vegetable stock
- 350 g cauliflower cut into florets
- 100 g each sugar snap peas and French beans topped
Instructions
- Gently warm the oil in a saucepan over a low heat. Add the onions and fry them for about 5 mins,until soft. Add the curry powder and stir-fry for 1 min, until you are able to smell the distinctive aroma of the spices.
- Stir in the tomatoes, sweet potato and stock, and bring to the boil. Simmer, covered, for 5 mins, then add the cauliflower. Cook uncovered for 5 mins, then stir in the sugar snap peas and French beans. Simmer for a further 5 mins until all the vegetables are tender. Serve with steamed rice and naan bread.
