Mango Sweet Potato Curry
This is curry is full of warming spices that pair well with the sweet mango. Serve with chickpea pan bread and you've got yourself a delicious meal!
Equipment
- Fry pan
- Chopping board and knife
- Wok or large saucepan
Ingredients
- 1 Tbsp olive oil
- 1 brown onion diced
- 4 garlic cloves diced
- 1 small chilli diced
- 1 2cmx2cm knob ginger diced
- 850 g sweet potato diced
- 1 Tbsp cumin ground
- 2 Tbsp coriander seeds ground
- 1 Tbsp curry powder
- 2 Tbsp garam masala
- 1/4 tsp salt
- 1 tsp pepper
- 3 Tbsp tomato paste
- 4 cups water
- 550 g eggplant diced
- 350 g mushrooms diced
- 450 g mango diced
- 400 ml coconut milk
Instructions
- Fry the onion, garlic, chilli and ginger in olive oil on a low heat until soft.
- Add the sweet potato and spices, and fry until fragrant.
- Pour in the water and cook for 10 minutes.
- Add the eggplant, mushrooms and tomato paste and simmer on a medium-high heat for 30 minutes.
- Add the mango and coconut milk, and continue to simmer until thick, creamy and the potato is soft (5-10 minutes).
- Serve with chickpea pan bread made by mixing 2 cups of chickpea flour with 2 cups of water and frying like pancakes.