Sweet Potato & Pea Curry Recipe
Introduction
This sweet potato and pea curry is a comforting, flavorful dish perfect for weeknight dinners. Packed with tender potatoes, creamy coconut milk, and vibrant peas, it’s easy to make and deliciously satisfying.
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
Instructions
- Step 1: Heat the curry paste in a large pan and stir in the finely chopped onion. Cover and cook for 5 minutes, stirring occasionally, until the onion has softened.
- Step 2: Add the potato chunks, vegetable stock, and coconut milk to the pan. Bring the mixture to a boil.
- Step 3: Reduce the heat and simmer the curry gently for 20 minutes, or until the potato is tender.
- Step 4: Stir in the frozen peas, bring the curry back to a boil, and simmer for 2 more minutes.
- Step 5: Season the curry to taste. Serve it in bowls and sprinkle the chopped coriander on top before eating.
Tips & Variations
- For a bit of extra heat, add a chopped chili with the onions.
- Swap the potatoes for butternut squash for a sweeter twist.
- Serve with steamed rice or warm naan bread to soak up the sauce.
- Use fresh peas instead of frozen if available for added sweetness and texture.
Storage
Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot, adding a splash of water if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this curry vegan?
Yes, this recipe is naturally vegan as long as you use a vegetable-based curry paste and vegetable stock.
Can I prepare this curry in advance?
Absolutely. The flavors develop beautifully overnight, making it an excellent make-ahead meal.
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Sweet Potato & Pea Curry Recipe
- Total Time: 37 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A hearty and comforting Sweet Potato & Pea Curry that combines tender chunks of sweet potatoes and potatoes with vibrant peas in a creamy coconut curry sauce. This easy-to-make curry is flavored with a jarred curry paste, simmered to perfection, and finished with fresh coriander, making it a perfect weeknight meal full of warming spices and delightful textures.
Ingredients
Curry Base
- 3 tbsp curry paste from a jar
- 1 onion, finely chopped
Vegetables
- 450g potatoes, cut into chunks
- 2 large sweet potatoes (about 900g), cut into chunks
- 175g frozen peas
Liquids & Garnish
- 600ml vegetable stock, from a cube is fine
- 400ml can coconut milk
- Small bunch coriander, roughly chopped
Instructions
- Prepare the base: Heat the curry paste in a large pan over medium heat, then stir in the finely chopped onion. Cover the pan and cook for 5 minutes, stirring occasionally to soften the onion and release the spices’ aroma.
- Add potatoes and liquids: Add the chopped potatoes and sweet potatoes to the pan. Pour in the vegetable stock and coconut milk, then bring the mixture to a boil to combine all flavors and start cooking the vegetables.
- Simmer the curry: Reduce the heat to low and simmer the curry gently for 20 minutes, or until the potatoes and sweet potatoes are tender when pierced with a fork.
- Finish with peas and seasoning: Stir in the frozen peas and bring the curry back to a boil. Let it simmer for an additional 2 minutes to cook the peas.
- Serve: Season the curry to taste with salt and pepper if needed. Spoon the curry into bowls and scatter the roughly chopped coriander over the top before serving.
Notes
- You can substitute the curry paste with your favorite homemade or store-bought variety, adjusting the amount based on spice preference.
- For extra protein, add chickpeas or tofu towards the end of cooking.
- Serve with steamed rice or warm naan bread to round out the meal.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: sweet potato curry, pea curry, vegetarian curry, coconut curry, easy curry recipe, vegetable curry, healthy curry
