How to make: pepper and potato curry

A great warming winter dish, using sweet potatoes to give an antioxidant boost to your day

Serves 4


2 tbsp olive oil

1 tsp mustard seeds

1 large onion, peeled and sliced

3 cm piece fresh ginger, peeled and finely diced

2 garlic cloves, peeled and finely diced

1 tsp garam masala

½ tsp turmeric

1 x 400 g can chopped tomatoes

400 ml vegetable stock

1 red pepper, deseeded and chopped

300 g potatoes, chopped

1 tbsp cider vinegar

2 tsp sugar seasoning

275 g sweet potatoes, peeled and chopped

2 tbsp natural yoghurt

2 tbsp coriander leaves, roughly torn

2 tbsp flaked almonds


Heat the oil in a large pan or wok and cook the mustard seeds until they start to pop.

Add the onion and sauté for 3-4 minutes before stirring in the ginger, garlic and spices. Cook for 2-3 minutes.

Add the chopped tomatoes, vegetable stock, red pepper, potatoes, vinegar and sugar, season and bring to the boil. Simmer for 20 minutes.

Just before serving, stir in half the yoghurt, coriander and flaked almonds, and then serve sprinkled with the remainder.

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