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Sweet Potato Curry

Plant-based Sweet Potato Curry is a warm, hearty dish featuring tender sweet potatoes simmered in a fragrant coconut milk curry sauce. Rich with spices like cumin, turmeric, and coriander, it's a vibrant, comforting, and wholesome meal.

Cooking time1 hour
Preparation time1 hour
Servings10 portions

Very Low

INGREDIENTS
PREPARATION

2.5 g chilli flakes
10 dried curry leaves
6 cardamom pods
10 g coriander seeds
10 g ground cumin
2.5 g ground tumeric
2.5 g ground cinnamon
5 g garam masala
ground black pepper to taste
5 g black mustard seeds
15 ml vegetable oil
50 g Flora Plant B+tter Unsalted
1 onion finely chopped
4 cloves of garlic
10 g fresh root ginger, finely grated
salt to taste
200 g coconut milk
200 ml Flora Plant Cream Double 31% Fat
300 g tinned chickpeas (drained)
100 g red lentils
400 ml water
500 g sweet potatoes
150 g toasted cashews
30 g fresh coriander
2 red chillies

Coriander B+tter Rice

150 g Flora Plant B+tter Unsalted
20 g chopped fresh coriander
cooked basmati rice

Heat the vegetable oil and Unsalted Flora Plant B+tter together and add in the mustard seeds until they start to pop.
Add in the spice blend and heat until they start to release its fragrance.
Add in the onion and coat with the spice blend.
After a few minutes add in the garlic and ginger and cook for a few more minutes.
Add in the tomatoes, water and coconut milk, cook for about 10 minutes before adding the lentils, chickpeas and sweet potatoes.
Gently simmer until the potatoes are cooked.
Stir in the Flora Plant Cream 31% and cook for a few minutes.
Remove from the heat and serve with lots of fresh coriander and fresh red chilli, drizzle with a little more Flora Plant Cream 31% and sprinkle with toasted cashew nuts.