Mango and Sweet Potato Curry

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Curry is super versatile and it’s one of the easiest recipes out there. Not only does it allow you to use up left over ingredients, but it also fills your kitchen with a wonderful aroma, and it contains tonnes of flu busting ingredients. The other added bonus…you can cook this all in one big pot, meaning less washing up!

This recipe featured in the Top 5 Readers Recipes in Easy Food Magazine back in January.  It was part of their Gluten-Free issue, so I’ll a little bit proud of this one!

Prep: 10 minutes Cook: 30 minutes Serves: 6-8

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Below, I’ve listed the ingredients that I use to make my own curry powder, but you may use an all in one curry powder if you don’t have access to the ingredients listed below.

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Curry powder:

  • 1 tablespoon of ground or fresh coriander 

  • 1 tablespoon of garam masala

  • 1 teaspoon chili flakes 

  • 2 teaspoon ground cumin

  • 2 teaspoon tumeric 

  • 1 teaspoon cayenne pepper 

  • 1 teaspoon of cardamon seeds 

  • 1 teaspoon ground ginger

  • 1 teaspoon of mustard seeds

  • A generous pinch of salt&pepper

    *If using ready made curry powder, use 2 tablespoons*

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Other ingredients:

  • 2 cloves of chopped garlic

  • ¼ inch of chopped root ginger

  • ½ a chopped onion 

  • 1 large sweet potato cubed 

  • 1 cup of cubed mango (you can use fresh or frozen)

  • 1 tin of chickpeas (optional but omit for strict Paleo)

  • 1 cup of water

  • 1 tin of chopped tomatoes (or two if you want it to go further)

  • ½ chopped red pepper (optional)

  • 1 red chili/1 teaspoon of chili flakes

  • 1 tablespoon of coconut oil/olive/rapeseed oil

Method:

Heat the oil in a medium sized saucepan and fry the onions, garlic, pepper, sweet potato, ginger and chili for about 5 minutes, stirring constantly.

Add all the dried ingredients/all in one curry powder and fry for a further minute.

Add the tomatoes, mango, water and chickpeas and simmer everything for about 25-30 minutes until the sweet potato is cooked through. Make sure to taste as you go along as you may want to add extra spices.

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Serve with rice or simply eat a huge bowl of the hearty goodness. I like to add tumeric and saffron to flavour and color my rice, so give it a go if you have those knocking around your cupboard.

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This a really good recipe for batch cooking, if you store it in an airtight container, it keeps for a very long time and makes life that little bit easier.

On occasion, I add prawns to this curry in the last three minutes of cooking, tis so tasty!  

 

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