Serves 4
*¼Ltr hot water
½tsp Hot madras curry powder
½Ltr Chicken stock made with a knorr stockpot
1 Onion, finely chopped (s) (sff)
1tsp Cumin
1 Cinnamon stick
300g Baby carrots (s) (sff)
300g Sweet Potato (ff)
* optional
In a saucepan, sprayed with Fry Light, cook the onions until soft. Add the sweet potato, carrots & hot madras curry powder, cook for 10 mins then remove from the heat, take the cinnamon stick out & with a hand blender, reduce to a paste, return to the heat, season, reduce the heat to a simmer, if too thick add the water or if you like it thicker, then leave the water out, mix and leave cooking for a further 10 mins.
Plate up.
Credit: Pete’s Recipe Book