Vegan Sweet Potato Curry and Rice

Vegan Sweet Potato Curry and Rice

Vegan Sweet Potato Curry and Rice


3 large sweet potatoes, roughly chopped

3 tbsp coconut oil

Salt and black pepper

1 medium brown onion, finely chopped

3 cloves garlic, finely chopped

5cm piece fresh ginger, grated

2 tbsp coconut oil, to fry

2 tsp curry powder/garam masala

1 tin peeled, chopped tomatoes

1 tin coconut milk

2 cups Tastic Soft and Absorbing Long Grain White Rice, cooked

To serve: toasted coconut flakes and fresh coriander

Vegan Sweet Potato Curry and Rice

  1. Arrange the sweet potatoes in an oven safe dish, drizzle with coconut oil, season and roast in the oven at 200℃ for 40 minutes until soft.
  2. In the meantime, prepare your curry sauce by frying the onion, garlic and ginger in coconut oil, in a medium-sized saucepan.
  3. Add the spices and allow to fry with the onions to release the aroma.
  4. Next, add the tin of tomatoes and coconut milk.
  5. Simmer for 5 minutes, remove from heat. Allow to cool and transfer the curry sauce to your blender and blend until smooth. Transfer sauce back to the saucepan.
  6. Prepare your Tastic Rice, as per packet instructions.
  7. Remove the sweet potatoes from the oven and add it to the curry sauce.
  8. Serve your curry with cooked rice, toasted coconut flakes and fresh coriander.


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