Ian Haste’s Sweetpotato Yellow Curry with Peanuts and Coriander
Cooking time
25 minutes
Prep time
10 minutes
This Sweetpotato Yellow Curry recipe by Ian Haste is a vibrant and comforting dish that highlights how easy it is to bring together bold flavours with everyday ingredients. The natural creaminess and subtle sweetness of North Carolina Sweetpotatoes create the perfect base for the fragrant spices of a yellow curry, while roasted peanuts and fresh coriander add texture and freshness to each bite. Known for their consistent quality and versatility, North Carolina Sweetpotatoes not only enhance the curry’s depth of flavour but also provide a wholesome boost of fibre and vitamins. This yellow curry recipe is hearty yet light, making it just as suitable for a midweek dinner as it is for entertaining. Whether you are new to cooking curries at home or looking for an exciting new version of a classic, this dish proves how reliable and delicious Sweetpotatoes can be in savoury recipes. A simple, satisfying and nourishing curry that you will want to make again and again. For more recipes like this stunning sweetpotato curry, check out Ian Haste’s website and Instagram.
Serving
- 3 sweetpotatoes, peeled and cut into cubes
- 2 onions, chopped
- 4 large cubes of ginger
- 3 garlic cloves
- 3 tbsp curry powder
- 3 tbsp turmeric
- Handful fresh coriander
- Coconut oil, for frying
- 2 tbsp fish sauce
- 2 tbsp honey
- 3 red chillis, chopped
- 2 tins coconut milk
- Basmati rice
- Juice of 1 lime
- Handful of peanuts, coriander and red chilli, to serve
Totals of recommended daily intake per portion
% of average daily recommended intake for an adult male
Directions
Step 1
Add equal quantities of rice to hot seasoned water, bring to a boil and cook until the water is absorbed.
Step 2
Add the onions, ginger, lime juice, garlic, turmeric, curry powder, chopped chillis, fish sauce and a large handful of fresh coriander to a blender and blitz until you get a smooth paste. If it’s sticking, add some water to loosen the mix.
Step 3
Add coconut oil to a medium-hot pan and add the sweetpotatoes.
Step 4
Cook the cubed sweetpotatoes for around 4-5 minutes, then add the curry paste.
Step 5
Cook off the paste for a minute, add the coconut milk and honey then bring to a boil. Simmer and allow to cook for 20 minutes or until the sauce has thickened and the potatoes are cooked soft.
Step 6
Serve with the peanuts, coriander and red chilli along with the fluffy basmati rice.
