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Mild Sweet Potato Curry


A very tasty mild curry which you could add whatever vegetables you prefer. The addition of lemon juice at the end of cooking really lifts the flavour of this curry. Can be served with rice or Naan bread but is just as nice on its own.

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Mild Sweet Potato Curry 1 Picture


  • 2 Tbsp Oil (you can use Frylight if you don't want to use oil)
  • 500 g Sweet Potato
  • peeled and cut into large dice
  • 1 Onion
  • peeled and finely chopped
  • 1 Aubergine
  • 2 Carrots
  • peeled and chopped
  • 2 Potatoes
  • peeled and diced
  • 2 Cloves Garlic
  • peeled and crushed
  • 2cm piece Root Ginger
  • peeled and finely chopped
  • 1 tsp Ground Cumin
  • 2 tbsp. Mild Korma Curry Paste
  • 1 tin Chopped Tomatoes
  • 200 ml Vegetable Stock
  • 300g Frozen Peas
  • Juice of 1/2 a lemon
  • Handful Fresh Coriander
  • roughly chopped


servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 30mins
Cost Budget Friendly


Step 1

Heat the oil (or Frylight if using) in a deep frying pan. Add the sweet potato, carrots and onion and fry for 5-10 minutes until the vegetables are starting to colour.

Step 2

Add the garlic and ginger and cook for a further minute. Add the cumin and curry paste and cook, stirring continuously, for another minute.

Step 3

Add the tomatoes, potatoes and aubergine, blend in the vegetable stock and season.

Step 4

Bring to the boil then simmer gently for 20 minutes, stirring regularly and topping up with stock if necessary, until the vegetables are cooked through.

Step 5

Stir in the peas and cook for another 3 minutes. Adjust the seasoning, add the lemon juice and stir through the chopped coriander.


Can be frozen once cooked.

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