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£4.40Price per unit
£1.56/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat the coconut oil in a large frying pan or wide shallow saucepan, then fry the sweet peppers and onion over a medium heat for 8-10 minutes, stirring frequently, until softened and lightly browned.
Add the sweet potatoes, stir in the Madras paste, coconut milk and ½ can water, then bring to a simmer.
Cover with a lid and cook for 25-30 minutes, stirring occasionally, until the vegetables are soft and beginning to break up.
Season to taste and stir in 1/2 the coriander with a splash more water, if needed. Scatter over the almonds and remaining coriander. Serve with pilau rice or warmed naan, if liked.
Starting the curry off with coconut oil adds an extra coconutty flavour to the dish. Spoon it from the jar at room temperature, as it sets very hard otherwise! You could use vegetable oil if preferred.
Full fat coconut milk balances and rounds out curry pastes beautifully. If you need to use reduced fat coconut milk, it can be wise to use a little less curry paste.
Typical values per serving when made using specific products in recipe
Energy | 2,109kJ/ 507kcals |
---|---|
Fat | 32g |
Saturated Fat | 20g |
Carbohydrates | 42g |
Sugars | 22g |
Fibre | 13g |
Protein | 7.4g |
Salt | 0.9g |
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