KEEP SWEET POTATO AND CURRY ON

KEEP SWEET POTATO AND CURRY ON

Recipe created by Almond Breeze Australia

Serves: 2
Prep Time: 40 Minutes

INGREDIENTS

• 3 tablespoons coconut oil
• 1 red onion, chopped
• 2 cloves garlic, finely chopped
• 1 zucchini, chopped
• 1/4 cup Thai red curry paste
• 1 sweet potato, peeled and cut into cubes
• 1 eggplant, peeled and cut into cubes
• 400g tinned tomatoes
• 100g mushrooms, chopped
• 400ml Unsweetened Almond Breeze
• Pinch of salt and pepper
• 1/2 cup basil leaves

METHOD

1. Heat the coconut oil in a large saucepan and add onion, garlic and zucchini until softened
2. Add curry paste and stir for 1 minute. Add in the sweet potato, eggplant, basil leaves, tomatoes, Unsweetened Almond Breeze and a pinch of salt and pepper
3. Bring to the boil then reduce heat
4. Simmer for 30 minutes, stirring occasionally
5. Remove heat and ladle in to bowls. Decorate with remaining basil leaves