Sweet Potato Coconut Curry with Cranberries and Pistachios | Vegan
The Tofu Diaries
The Tofu Diaries
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  • 2 reviews Sweet Potato Coconut Curry with Cranberries and Pistachios | Vegan Save Print Prep time 15 mins Cook time 40 mins Total time 55 mins A rich and creamy vegan curry made with sweet potato, coconut milk, cranberries and topped with pistachio nuts. Author: The Tofu Diaries Recipe type: Main Cuisine: Vegan Serves: 6 Ingredients 3tbsp rapeseed oil (or your preferred oil) For the curry paste: 3 cloves garlic 1tbsp tomato purée 1 tsp chili powder 1tsp fenugreek 1tsp cumin ½tsp cinnamon ¼tsp ground clove ¼tsp ground cardamom 2 large onions, thinly sliced For the curry: 500g white potatoes, peeled and chopped into 1.5cm cubes 1kg sweet potatoes, peeled and chopped into 1.5cm cubes 100ml cold water 250g chestnut mushrooms, cleaned and halved 1 tin coconut milk 3tbsp dried cranberries 2tbsp pistachio nuts Method Heat 1tbsp of oil in a large non-stick pan over a medium-high heat and add all of the spices, garlic and tomato purée. Fry for around a minute, stirring continuously, to create a curry paste. Remove the pan from the heat, transfer the paste into a separate bowl and set aside. Return the pan to the heat (without washing), place the remaining oil and the onion in the pan. Stir well and cook for a few minutes until they have begun to soften. Add the potato cubes into the pan and sauté for around four minutes, stirring frequently. Add the sweet potato cubes and continue to cook for a further four minutes, still stirring frequently. Now add a couple of tablespoons of the water, stirring until it has evaporated, then add the mushrooms. Continue cooking for a few minutes then add the remainder of the water and the curry paste to the pan. Mix well, cover and simmer for around ten minutes until both the potato and the sweet potato have begun to soften. As the curry cooks stir occasionally - if it begins to stick then add a little extra water as necessary. Stir in the cranberries, recover and cook for a further three minutes. Now add the coconut milk, mix well and simmer for around five minutes, stirring regularly until all of the vegetables have cooked through and the sauce is thick and creamy. Divide into portions, sprinkle over the pistachios and serve! 3.5.3208



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