Sweet Potato Curry
Chia Seed Pudding

Comforting curry.  Quick, easy, versatile.  Freezes very well too.  Making a curry doesn’t need to take long and you can do this before you set out the door in the morning if you organise it.  I made this yesterday morning in between taking my three children to their respective school runs.  I will tell you how I did it in the instructions below.

 

4 Sweet Potatoes peeled and cubed

1 Red onion diced

2 Cloves garlic crushed

2 Tablespoons Garam Masala

1 Tablespoon Medium curry powder

1 teaspoon paprika

1 Tin Biona Organic coconut milk

1 Tin Mr Organic Chopped tomatoes

1 teaspoon Marigold vegetable bouillon powder

1 cup boiling water

 

I wake up at 6am every weekday morning as I get so much more done.  I peeled and cubed the sweet potatoes whilst waiting for the kettle to boil for my morning cuppa.  Popped them in the oven for a good 30 minutes, then went and got showered and dressed.  After taking eldest daughter to the bus stop at 6:45 I got back into the kitchen to make the sauce.  

 

Sauce the onion, add the crushed garlic and all the spices.  Let them bloom a little before adding the coconut milk, chopped tomatoes, veg stock and boiling water.  Bring to the boil, reduce to a simmer for approximately 20 – 30 minutes.  Had another much needed cuppa and popped on a load of washing. I then switched the hob off and took my other daughter to the bus stop at 7:45 . Back home, sorted youngest and my breakfast.  Added the roasted sweet potatoes to the curry sauce and put the lid back on. Leave it on the hob to absorb all the deliciousness. Tidy up the kitchen and get youngest ready to leave the house again at 8:30 for the final school run of the morning.  Driving to his school I know that dinner is sorted for tonight, all I have to do is make a quick batch of basmati rice and we will all have a very healthy, nutritious, comforting meal together is very satisfying and leaves you with a sense of accomplishment before 9am in the morning. 

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