Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 6 people
Estimated cost per serve is 9.91 dollar
Difficulty level: 3 out of 4
17 Ingredients
Number of servings
6
- 1/2 cup coconut cream
- 3 long green chillies, roughly chopped
- 1 small red chilli
- 1/2 bunch coriander (see tip)
- 3 cm piece ginger, peeled
- 1/4 small pineapple, peeled, cored, chopped
- 2 onions
- 1kilograms sweet potato, peeled, cut into 2cm pieces
- 8 silverbeet, stalks trimmed, shredded
- 2teaspoons ground coriander
- 1tablespoons ground cumin
- 2teaspoons turmeric
- 2 cup vegetable stock
- 2tablespoons rice bran oil
- 1 stalk lemon grass, chopped
- 200grams solanato tomatoes, halved
- 3 cloves garlic
Method
Step 1 of 4
Peel and roughly chop 1 of the onions. Remove leaves from coriander and place into a bowl of iced water. Wash stems well. Place onion, coriander stems, garlic, ginger, chillies and lemon grass into a small food processor and process until finely chopped. Add spices and process to a paste.
Step 2 of 4
Slice remaining onion. Heat oil in a frying pan over medium heat. Cook onion, stirring occasionally, for 5 minutes. Add half the curry paste and stir for 2-3 minutes. Add sweet potato and stir to coat. Stir in stock, increase heat and bring to the boil. Cover, reduce heat to medium-low, and cook for 10 minutes or until almost tender.
Step 3 of 4
Add silverbeet, tomato and pineapple and stir to combine. Drizzle with coconut cream and cook, uncovered, for 5 minutes or until softened.
Step 4 of 4
Divide curry into bowls and top with coriander leaves, to serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.