Sweet Potato & Pea Curry

Per serving: 412 calories, 24.4g fat, 43.7g carbohydrates, 11.2g fiber, 16.3g sugars, 9.8g protein

Photo by Devon F.
Adapted from google.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from google.com

Ingredients

  • 1

    garlic clove, minced

  • 1

    inch fresh ginger root, minced

  • 1

    tbsp mild curry powder

  • 14

    oz lite coconut milk

  • 1

    tbsp tomato paste

  • 4

    sweet potatoes, peeled and diced

  • 2 1/2

    cups peas, thawed if frozen

Directions

Line a large pot with a thin layer of water or broth. Saute garlic and ginger for a minute or so, until just fragrant. Stir in the curry powder, then add coconut milk, tomato taste, and ½ cup water, and bring to a boil over medium heat while continuing to stir. Add the sweet potatoes and stir, then cover and cook over low heat until the sweet potatoes are fork tender (about 15 minutes). Add peas to the pan of sweet potatoes, and simmer it uncovered for 5 minutes to allow the peas to cook and sauce to thicken. Add salt to taste.

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