Brazilian sweet potato and red pepper curry

Name: Brazilian sweet potato and red pepper curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 4
Cuisine: Brazil
Ingredients: 2 red chillies, deseeded and finely chopped; 3 garlic cloves, coarsely grated; 1 tsp turmeric; black rice or brown basmati rice, to serve; 2 tbsp coconut or sunflower oil; 2 tbsp tomato purée/paste; 250 ml/9 fl oz/generous 1 cup vegetable stock; 550 g/1 lb 4 oz sweet potatoes, peeled and cut into large bite-size chunks; 1 tsp cayenne pepper; 1 large red pepper, deseeded and chopped; sea salt and freshly ground black pepper; 1 large courgette/zucchini, quartered lengthways and cut into chunks; 4 cm/1½ in piece of fresh root ginger, peeled and finely chopped; 85 g/3 oz kale, tough stalks removed and finely chopped; 2 tomatoes, deseeded and diced; 1 large onion, coarsely grated; 1 lime, cut into wedges, to serve; 400 g/14 oz can coconut milk; 1 large handful of chopped coriander/cilantro leaves

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

This has become one of my favourite curries, as much for its simplicity as its great colour and flavour. It comes with black rice with its slightly nutty taste and firm texture, which works so well with the creaminess of the coconut sauce as well as adding a wonderful contrast in colour. The prawn/ shrimp variation has similar flavourings, but comes without the sweet potatoes and courgettes/zucchini.

Ingredients

Method

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Variation

Prawn/shrimp and red pepper curry

Part of

Weekend Cooking

Cookbook Reviewer

2 years ago from United Kingdom

This tasted good and made a great vegetarian meal. As I am not keen on courgettes and had no kale I substituted these with some broccoli. I added some Gochujang chilli Paste and used one green chilli instead of the 2 red chill's suggested in the recipe. I had no fresh coriander only parsley so this was added. I did not think it would go very well but tasted delicious. I served it with white rice. Adding a squeeze of lime onto the curry reminded me of a sweet and sour taste. Delicious. I decided to experiment and see what happened when I added some plain Greek yogurt to the nearly finished plate of curry and rice. I can recommend as it added flavour and tasted creamy.

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