Tomato & Sweet Potato Coconut Curry

Great towards the end of your trip. We make this for our guided trips!

Durability:
Prep time:
20 mins
Cooking time:
40 mins
Total time:
60 mins

Ingredients

Servings:
Free of charge
2 tblsp cooking oil
2 yellow onion, sliced thinly
3 clove garlic (fresh or pressed in jar), finely chopped
7 cm ginger, finely chopped
1 tblsp garam masala
3 sweet potato, large, cut into 3 cm pieces
1 can tomatoes, whole peeled plum tomatoes
2 can coconut milk
0.5 pack saffron
1 pack fond du chef vegetable (concentrated vegetable broth)
2 tblsp mango chutney, plus more to serve
1 pack almonds, peeled, flaked and roasted
4 liba bread mediterranean style flatbread, large (come in pack of 4)

Tips!

Instructions

  1. Add oil to pan and fry onions for a few mins. Add garlic, ginger, fresh chili and Garam Masala and fry for 3 minutes, stirring constantly.
  2. Transfer to pot. Add sweet potatoes, tomatoes, coconut milk, fond du chef and saffron, then cover and simmer for around 20 minutes, stirring occasionally. Add the mango chutney halfway. Remove from heat when sweet potatoes are soft. Add some water if it seems too thick.
  3. Season to taste with salt and black pepper, add some more garam masala perhaps. Remove the lid and place the flatbreads on top of the pot to steam a little and soften.
  4. Serve curry topped with toasted almond flakes, with flatbreads and mango chutney. You can also serve the curry with regular rice or Express rice, if you prefer.

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