An easy recipe from Romy Gill
Ingredients
- 4 tsp Vegetable or sunflower oil
- 10 g grated ginger
- 1 tsp tomato puree
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp red chilli powder or flakes
- 1 tsp salt
- 400 g sweet potato peeled and diced into 1cm chunks
- 125 g frozen peas
- 200 ml single cream or coconut milk
Servings:
Instructions
- Heat the oil in a pan over a medium heat, then add the grated ginger and cook, stirring, for a minute. Stir in the tomato puree, turmeric, cumin, chilli and salt, and cook for another minute.
- Add the sweet potato, stir well, then cook, stirring continuously, for five minutes.
- Add the peas and cream and, once the mix starts to simmer, cover the pan, turn the heat down low and leave to cook, stirring occasionally, for 25 minutes, but keep an eye on it so that it doesn’t stick to the pan. Enjoy with rice or flatbread.
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