Ian Haste’s Sweetpotato Yellow Curry with Peanuts and Coriander
For more recipes like this stunning sweetpotato curry, check out Ian Haste’s website and Instagram.
Cooking time
25 minutes
Prep time
10 minutes
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.
