Sweet Potato Curry

Aviko Foodservice

Aviko

Standard Supplier 16th March 2018
Aviko Foodservice

Aviko

Standard Supplier

Sweet Potato Curry

A vegetarian delight, this curry complements our Sweet Potato Diced with vegetables and a range of spices.

Ingredients

  • Ingredients
  • 2.25kg Aviko Sweet Potato Diced
  • 75g vegetable oil
  • 1kg onion, finely diced
  • 100g garlic, finely sliced
  • 100g red chilli, diced
  • ½ tsp ground cumin
  • Black pepper
  • Salt
  • 1¼ tsp turmeric
  • 2½ tsp garam masala
  • 1¼ tsp ground coriander
  • 1 tsp ground cloves
  • 1 tsp ground cinnamon
  • 2kg chopped tomatoes
  • 2kg coconut milk
  • 75g fresh ginger, peeled and grated
  • 750g red bell pepper, deseeded and cut into strips
  • 50g baby spinach
  • 1.2kg cooked rice
  • 350g Greek yogurt
  • 15g coriander, chopped
  • Flaked almonds

Method

Method
1) Heat the oil over a low heat in a large pan.
2) Add the onion and cook, stirring occasionally until translucent, then add the garlic, chilli, spices and a pinch of salt and pepper to coat the onions.
3) Cook out for a few minutes to develop the flavour of the spices.
4) Add the sweet potato and coat with the mixture and cook out for a few minutes, then add the tomatoes, coconut milk and ginger.
5) Bring to the boil then turn down to a simmer for 10 minutes.
6) Add the red pepper and cook for 5 minutes, then add the spinach and wilt. Season.
7) To serve, add the curry to a serving bowl and serve the rice on the side, garnished with the lime.
8) Add the yogurt onto the curry, and sprinkle over the coriander and flaked almonds

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.