Ginger & Sweet Potato Curry
1 Serve = 1½ CC + ¼ veg + 1½ fat
Serves 4
Best Choice Recipe
Prep : 10 minutes | Cook : 30 minutes
Ingredients
- 10ml (2 tsp) olive oil, for frying
- 1 onion, chopped
- 3 garlic cloves, crushed
- 5cm ginger, finely grated
- 5ml (1 tsp) ground turmeric
- 15ml (1 tsp) mild curry powder
- 480g sweet potato, cut into 1.5cm cubes
- 410g tin chopped tomatoes
- 30ml (2 tbsp) peanut butter
- 375ml vegetable stock
- handful coriander, chopped
- 10g peanuts
Instructions
Heat the oil on medium-high and sauté the onion, garlic, ginger, turmeric, and curry powder. Add the sweet potatoes, tomatoes, peanut butter and stock. Season. Cover, bring to a boil and cook for about 20 minutes, stirring occasionally until sweet potatoes are cooked. Sprinkle with Coriander and peanuts. Serve with brown rice from your daily
allowance.
