5oz of braising beef. 1400g of baby potatoes, halved. 11 tbs of ground coriander. 14 vine tomatoes, peeled and chopped. 1few handfuls of spinach. 1salt and black pepperSpray a deep pot over a medium heat with spray oil. 1Add the onion and fry till softened. 1Add the garlic, ginger, cumin seeds and turmeric and fry for a further few mins. 1Add the coriander, cloves, cardamom pods, garam masala and chopped tomatoes along with the beefand stir till well coated. 1Add in the , stock and passata, bring to a boil, reduce heat to low and then cover and simmer for 1 hour 30 mins. 1Add the potatoes for the last 30 minutes of cooking time. 1Once ready Add in the spinach and stir through. 1Season as needed with salt and black pepper
I have chosen to serve my shepherd’s pie with peas for a super simple midweek supper – but broccoli, cabbage, cauliflower andsweetcorn would all work well here
Next add the chopped beef tomatoes, ginger, garlic, chillies, turmeric and garam masala. I do love a good curryand this one is full of sweetpotatoand chickpeas, which are great partners to all those fiery, curry flavours
How to make Aubergine, Sweetpotatoand Chickpea Curry. and chickpeas. Ingredients Tinned tomatoes Tin of coconut milk Curry paste of choice 1/2 aubergine Tin of chickpeas Onion Sweetpotato. Chop onion and soften in a pan with oil for 10 minutesAdd chopped aubergine andsweetpotatoand fry for 10 minutes. Add a table spoon of curry pasteAdd tinned tomotoes, & 1/2 a tin of coconut milk and chickpeas. Leave on a low heat for 30 minutesIf too spicy add more coconut, if too mild add more curry paste. FacebookPinterestTwitterTumblrFollow us for more recipes and cooking guides Follow @student_eatsMore recipes like thisCreamy spinach & coconut curry Chicken andsweetpotatocurry Seriously easy, seriously tasty student mealEasy lentil and coconut curry Spicy sweetpotato wedges recipe 1/2 aubergine Tin of chickpeas Onion Sweetpotato
– Place flour andcurry powder in the chilled mixing bowl. I promised to bring in some vegan food for them to try so I decided to make curried chickpea andsweetpotato pies
This hearty, creamy and comforting Thai SweetPotato, Chickpea and Mushroom Curry recipe is bursting with so many flavours and this curry is so easy and simple
This time I've experimented by using tofu, sweetpotatoes, nuts and seeds replacing full fat paneer, potatoes, cream and butter, by an obvious choice prepared koftas using minimum fat in panniyaram pan
Remove the flesh from the sweetpotatoesand add to a large bowl with the beans. Coming back to reality with a bump after a lovely family holiday and a particularly horrid headache didn't lend itself to meeting the schedule
Then add sweetpotatoes, curry powder, and salt. Then taste and adjust seasonings as needed, adding more salt for saltiness, curry powder or paste for intense curry flavor, coconut sugar for sweetness, or more lemon juice for acidity
This week I cooked a sweetpotato, prawn and spinach curry which turned out amazing. Cut up your sweetpotato, onion and tomatoes and throw in the slow cooker
Add the sweetpotato, ginger and chilli and stir well. Return the pan to a medium heat, add the curry powder and cook for about two minutes or so, tossing regularly, until aromatic
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