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Defeat Diabetes Foundation

Defeat Diabetes
Foundation
150 153rd Ave,
Suite 300
Madeira Beach, FL 33708

Mild Pea and Sweet Potato Curry

Recipe courtesy of Peas.org

Serves 4

2 tbsp vegetable oil
1 pound sweet potato, peeled and cut into two inch cubes
1 red onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
2 inch piece root ginger, peeled and finely chopped
1 tsp ground cumin
2 tbsp mild curry powder or paste

1 14 - 15 oz can tomatoes
1 cup chicken or vegetable stock
sea salt and black pepper
½ bag frozen peas
Juice 1/2 lemon

1. Heat the oil in a large casserole or deep frying pan.

2. Add the sweet potato and red onion and fry for 5 - 10 minutes, until the vegetables are starting to color.

3. Add the garlic and ginger and cook until fragrant

4. Add the ground cumin and curry and cook, stirring constantly, for another minute.

5. Add the tomatoes and blend in the stock.

6. Season with sea salt and black pepper and bring to the boil.

7. Simmer gently for 20 minutes, stirring regularly and topping up with extra stock if necessary, until the sweet potato has softened and is cooked through.

8. Stir in the frozen peas and cook for a further 3 minutes.

9. Adjust the seasoning and add the lemon juice.

10. Stir through the chopped coriander

Serving Suggestion

Serve with steamed basmati rice, warm naan bread, yogurt and chutney.

Nutrition Information

Calories
600
Protein
7 g
Carbohydrates
35 g
Fat
8 g
Saturated Fat
1 g
Fiber
7 g
Sugars
13 g
Sodium
4 mg

Vitamin A and beta carotene, B complex vitamins, vitamin C, vitamin E, vitamin K, calcium, magnesium, iron, selenium, zinc, manganese, potassium, quercitin, allicin, lycopene plus other antioxidants from the herbs and seasonings. Glycemic Load of 7.