Sweet Potato and Butterbean Curry with Rice
Try this alternative to normal potato to give it sweet balanced flavour and is quicker to cook.
Ingredients
- 2 tbsp. vegetable oil
- 400g onion, sliced
- 6 cloves garlic, crushed
- 30g ginger, peeled and chopped
- 1tsp chilli powder
- 2tsp turmeric
- 4tsp Garam Masala
- 2tbsp brown sugar
- 700g MAGGI® Rich & Rustic Tomato Sauce
- 450g rice
- 250g carrot, diced
- 400g sweet potato, peeled and diced
- 150g green beans, topped & tailed and cut in half lengthwise
- 2 x 400g tin butterbeans (480g drain weight)
- 150ml natural yoghurt
- 40g coriander, chopped
Preparation
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1Add the vegetable oil and onions to a saucepan and cook for five minutes or until softened. Stir in the garlic and ginger for a further 5 minutes to soften.
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2Stir in the chilli powder, turmeric, Garam Masala and sugar for 2-3 minutes until fragrant.
-
3Add the MAGGI Rich & Rustic Tomato Sauce and bring to a simmer. Use a hand blender to blitz the sauce until smooth.
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4Cook the rice as per cooking instructions on pack.
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5Add the carrots and cook for 5 minutes, then add the sweet potato and cook for a further 10 minutes, stirring from time to time until the vegetables are softened
-
6Stir in the green beans and butterbeans and simmer for a few minutes. You may need to let the sauce down slightly with a little water.
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7Serve in bowls topped with a tablespoon of natural yoghurt and a sprinkling of fresh chopped coriander..
Serve with 420g of sticky coconut rice and half a naan bread. Add some chillies if you like that extra heat kick.
Typical Values |
Per 100g |
Per Serve (1/10th of recipe) |
Reference Intake |
% RI* |
---|---|---|---|---|
Energy |
430 kJ 102 kcal |
1698 kJ 403 kcal |
8400 kJ 2000 kcal |
20% |
Fat |
2.1g |
8.2g |
70g |
12% |
of which: saturates |
0.5g |
2.1g |
20g |
11% |
Carbohydrate |
17.4g |
68.6g |
260g |
26% |
of which: sugars |
3.7g |
14.5g |
90g |
16% |
Fibre |
1.8g |
7.3g |
- |
- |
Protein |
2.5g |
10.0g |
50g |
20% |
Salt |
0.26g |
1.01g |
6g |
17% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.