Sweet Potato Curry

A vegetarian delight, this curry complements our Sweet Potato Diced with vegetables and a range of spices.

Time: 25 minutes
Serves: 10 People
  • 2.25kg Aviko Sweet Potato Diced
  • 75g vegetable oil
  • 1kg onion, finely diced
  • 100g garlic, finely sliced
  • 100g red chilli, diced
  • ½ tsp ground cumin
  • Black pepper
  • Salt
  • 1¼ tsp turmeric
  • 2½ tsp garam masala
  • 1¼ tsp ground coriander
  • 1 tsp ground cloves
  • 1 tsp ground cinnamon
  • 2kg chopped tomatoes
  • 2kg coconut milk
  • 75g fresh ginger, peeled and grated
  • 750g red bell pepper, deseeded and cut into strips
  • 50g baby spinach
  • 1.2kg cooked rice
  • 350g Greek yogurt
  • 15g coriander, chopped
  • Flaked almonds
  • Heat the oil over a low heat in a large pan.
  • Add the onion and cook, stirring occasionally until translucent, then add the garlic, chilli, spices and a pinch of salt and pepper to coat the onions
  • Cook out for a few minutes to develop the flavour of the spices.
  • Add the sweet potato and coat with the mixture and cook out for a few minutes, then add the tomatoes, coconut milk and ginger.
  • Bring to the boil then turn down to a simmer for 10 minutes.
  • Add the red pepper and cook for 5 minutes, then add the spinach and wilt. Season.
  • To serve, add the curry to a serving bowl and serve the rice on the side, garnished with the lime.
  • Add the yogurt onto the curry, and sprinkle over the coriander and flaked almonds