Sweet Potato & Miso Curry
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 2 sweet potatoes
- 5.5 oz mangetout
- 1 small red onions
- 2 cloves garlic
- 1 x 14 oz tin butter beans
- 2 x 14 fl oz tins coconut milk
- 1-2 tablespoons of brown rice miso paste
- 2 tablespoons tamari
- 2 tablespoons almond butter
- 1 lime
- pinch of sea salt
- tablespoon olive oil
- 1 tablespoon coconut oil
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Preparation
Step 1
Preheat oven to 200C (390F), fan setting.
Step 2
Cut the sweet potato into bite sized pieces.
Step 3
Place onto a baking tray with a drizzle of olive oil and salt - cook for 35 minutes until soft.
Step 4
Peel and dice the onion and garlic.
Step 5
Place a pan over a medium heat and add a tablespoon of coconut oil.
Step 6
Once warm, add the onions and garlic and a pinch of salt, cook for 5-10 minutes to soften.
Step 7
Add the miso paste, tamari and almond butter and cook for a further 2 minutes, before adding in coconut milk, give it all a good stir.
Step 8
Bring to the boil, before reducing the heat and leaving to simmer for 30 minutes.
Step 9
After 30 minutes, add in the butter beans, roasted sweet potato, mange tout and mix well.
Step 10
Stir through the lime juice and cook for another 5-10 minutes until everything has warmed through and the mange tout has cooked.
Step 11
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