Here’s a good, meat-free, store cupboard recipe for a weekday meal that is easily adaptable to your own tastes. You can use whatever veg you have to hand to bulk out the curry and make the dish as hot or mild as you like.
This curry to great accompanied by homemade chapatis* to scoop up the spicy sweetness.
400g sweet potatoes – cubed
200ml of coconut milk (about half a tin)
1 onion, diced
A handful of button mushrooms
3 cloves of garlic
Salt and Pepper
1 x habanero chilli, chopped (or chilli of choice/chosen heat)
1-inch thickness of grated ginger
1 large teaspoon of preferred curry powder mix (I used hot madras)
1/2 tsp turmeric
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp fenugreek
200ml vegetable stock
Fry the onion for around 5 mins until soft, then add the mushrooms, garlic, ginger, chilli and spices.
After a minute, add the stock and the sweet potatoes. Cover the pan with a lid and simmer until the sweet potatoes are soft (this takes around 40 minutes).
Once the sweet potatoes are cooked enough, mash a few of them with a fork to break them down to thicken the curry.
Add the coconut milk and cook for a further 5-10 minutes. Taste the sauce and make adjustments to the seasoning/spiciness if required.
Serve immediately with your choice of sides. Rice and naan bread*/chapatis* recommended.
*No longer gluten-free if you add this side dish.