Sweet potato & pea curry

Chetna Makan's recipe is the easiest curry that tastes delicious and is very quick. Sweet potato and peas is such a classic combination. You can have this with any flat bread or rice, or a slice of buttered sourdough.

Ingreadient

• 3 tbsp sunflower or rapeseed oil
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 4 clove/s garlic, finely chopped
• 2 tomatoes, finely chopped
• 1 tsp salt
• 1 tsp mild chilli powder
• 1 tsp ground coriander
• 1 tsp Cooks’ Ingredients Garam Masala
• 2 sweet potatoes, peeled then cut into 1cm cubes
• 300g frozen Essential Garden Peas

Step by step

1. Heat the oil in a frying pan and add the cumin seeds. Once they start to sizzle, add the onion and cook for 6-8 minutes until lightly golden. Add the garlic, cook for 2 minutes, then add the tomatoes and cook for 5 minutes more until softened. Boil the kettle
2. Add the salt and all the spices, mix well and cook until fragrant. Stir in the sweet potatoes with 400ml boiling water, then cover and cook for 10 minutes on medium. Add the peas, cover with a lid and cook on high for 5 minutes, then serve immediately, with brown rice if liked.