Chetna Makan's recipe is the easiest curry that tastes delicious and is very quick. Sweet potato and peas is such a classic combination. You can have this with any flat bread or rice, or a slice of buttered sourdough.
- CourseMain meal
- Prepare10 mins
- Cook30 mins
- Total time40 mins
Heat the oil in a frying pan and add the cumin seeds. Once they start to sizzle, add the onion and cook for 6-8 minutes until lightly golden. Add the garlic, cook for 2 minutes, then add the tomatoes and cook for 5 minutes more until softened. Boil the kettle
Add the salt and all the spices, mix well and cook until fragrant. Stir in the sweet potatoes with 400ml boiling water, then cover and cook for 10 minutes on medium. Add the peas, cover with a lid and cook on high for 5 minutes, then serve immediately, with brown rice if liked.
This is easily doubled. If making it ahead, cook until the sweet potatoes are almost tender, then cool and chill or freeze. Reheat with a dash of water if needed, until everything is piping hot.