Creamy Tandoori Masala Sweet Potato and Pea Curry
with Basmati Rice and Chilli Flakes
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Sweet Potato
2 unit(s)
Garlic Clove
150 grams
Basmati Rice
1 sachet(s)
Tandoori Masala Mix
75 grams
Creme Fraiche
(Contains Milk)
1 carton(s)
Tomato Passata
15 grams
Vegetable Stock Paste
30 grams
Cashew Butter
(Contains Nuts May contain Peanut, Nuts)
120 grams
Peas
1 pinch
Chilli Flakes
Not included in your delivery
20 grams
Butter
300 milliliter(s)
Water for the Rice
75 milliliter(s)
Water for the Sauce
1 tbsp
Honey
20 grams
Butter for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).
When the butter has melted, add the garlic and stir-fry for 1 min.
Stir in the rice until coated, 1 min. Add 0.25 tsp salt and the water for the rice (see pantry for amount) and bring to the boil.
Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Add the tandoori masala spice mix to the pan and fry until fragrant, 1 min.
Stir in the creme fraiche, passata, vegetable stock, cashew butter and water for the sauce (see pantry for amount).
Bring to a boil then reduce the heat and simmer until thickened slightly, 5-6 mins. Stir regularly while the sauce simmers, until the cashew butter is well combined into the sauce.
When the curry sauce has thickened, stir in the peas, honey and butter for the sauce (see pantry for both amounts) until the butter has melted and the peas are piping hot. Season with salt and pepper.
When the sweet potato is ready, stir it into the curry.
Add a splash of water if it's a little too thick.
Share the garlic butter rice between your serving bowls.
Spoon over the tandoori masala sweet potato curry.
Sprinkle over the chilli flakes (add less if you'd prefer less heat).
Enjoy!
