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Below are the ingridients that are needed to produce a appetizing Charred Sweet Potato Curry:
- Provide 1 of sweet potato, peeled, and sliced into 3rds lengthways,.
- You need 1/2 of an onion, chopped,.
- Get 1 handful of baby leaf spinach,.
- Get 70 g of closed cap mushrooms, sliced finely,.
- Use 20 g of cashew nuts,.
- Take 1 tbsp of tikka curry paste,.
- Prepare 1/2 tbsp of pureé tomato paste,.
- You need 1 pinch of red chilli flakes, (to personal taste),.
- Use 4 g of fresh ginger, chopped finely,.
- You need 1/4 tsp of garlic granules,.
- Take 1/2 tbsp of granulated stevia sweetener,.
- Get 1 dash of milk,.
- Provide 200 ml of water,.
- Take of Coconut Frylight spray,.
- Use of Salt to season.
- Use of Serving suggestions:.
- Get 125 g of basmati & wild rice blend,.
- Take of Pak choi or tender stem brocolli.
- You need of To garnish (optional):.
- Get of Freshly chopped coriander.
- Take of Equipment needed:.
- Take 1 of microwave.
Ready with the ingridients? Here are the sequences on serving Charred Sweet Potato Curry:
- Microwave the sweet potato segments until fork tender. Set aside to cool on some kitchen towel. Heat up a medium saucepan over a medium to high heat and spray in some coconut oil. Add the onions and begin to fry them. Turn the heat down to medium. Next add in the mushrooms. Fry for a further minute or two..
- Add the curry paste and the tomato paste plus the fresh ginger, stir through to coat the onions and mushrooms until fragrant then add 200ml water. Bring to a simmer. Add a pinch of chilli flakes to taste depending on how much heat you want, then add the garlic granules, and Stevia sweetener. Stir. Turn down the heat to low..
- Heat up a frying pan over a medium heat and spray in some coconut oil. Once hot and sizzling add in the pieces of sweet potato and fry until slightly charred black on each side. Turn off the hob and leave the pan on it to stay warm..
- Returning to the curry sauce, add in a handful of spinach and wilt it down. Add the cashews, stir through the sauce until coated then remove the pan from the heat. Add a dash of milk and stir until the sauce lightens and becomes more orange. The sauce should have reduced down and thickened slightly by now..
- Serve up by first spooning some sauce onto the plate, then piling up the chunks of charred sweet potato, spoon over the remaining curry and garnish with coriander. Eat with your choice of sides and enjoy! :).
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