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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
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