Recipe - Sweet potato curry recipe

Recipe - Sweet potato curry recipe

This spicy vegetarian treat comes courtesy of our friends at Aviko

Ingredients
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 yoghurt
15g coriander, chopped
Flaked almonds

Method
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 five 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 yoghurt onto the curry, and sprinkle over the coriander and flaked almonds