Sweet potato ginger curry

Sweet potato ginger curry

sweet potato ginger curry

This vegan-friendly, sweet potato ginger curry is low GI and full of ingredients to help boost your immunity.

  • 30 mins
  • 4
  • Easy

INGREDIENTS

  • olive or avocado oil, for frying
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 5cm ginger, finely grated
  • 5ml ground turmeric
  • 15ml mild curry powder
  • 500g sweet potato, cut into 1.5cm cubes
  • 410g tin chopped tomatoes
  • 30ml peanut butter
  • 375ml vegetable stock
  • handful coriander, chopped
  • handful peanuts
  • brown rice, to serve

METHOD

  1. Heat a splash of oil on medium-high and sauté the onion, garlic, ginger, turmeric and curry powder. Add
    the sweet potatoes, tomatoes, peanut butter and stock. Season.
  2. Cover, bring to a boil and cook for about 20 minutes, stirring occasionally until sweet potatoes are cooked. Sprinkle with coriander and peanuts. Serve with rice.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Magazine issue date: Aug, 2018


Joni van der Merwe

About Joni van der Merwe

Digital editor I’m getting married in 2018 and I think it’s the perfect time to focus on my relationship with not only my fiance but my friends, family and colleagues too. I want to nurture and cherish the people I love by being more understanding and present in their lives.

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