Sweet Potato & Fruit Curry

Name: Sweet Potato & Fruit Curry
Ingredients: 2 teaspoons vegetable oil; 1 onion, finely chopped; 1 12 inches gingerroot, peeled and finely minced; 2 garlic cloves, crushed; 3 medium green chilies, chopped finely or 1 large hot chili pepper, fimely chopped; 12 cup green beans, cleaned and trimmed to 1-2 inch pieces; 2 large sweet potatoes, diced into large chunks; 1 cup canned pineapple chunk, packed in their own juice; 1 red pepper, sliced into strips; 2 cups vegetable stock; 1 teaspoon garam masala; 1 teaspoon cumin; 2 teaspoons coriander

13 ingredients

7 steps

Ingredients

2 teaspoons vegetable oil
1 onion, finely chopped
1 12 inches gingerroot, peeled and finely minced
2 garlic cloves, crushed
3 medium green chilies, chopped finely or 1 large hot chili pepper, fimely chopped
12 cup green beans, cleaned and trimmed to 1-2 inch pieces
2 large sweet potatoes, diced into large chunks
1 cup canned pineapple chunk, packed in their own juice
1 red pepper, sliced into strips
2 cups vegetable stock
1 teaspoon garam masala
1 teaspoon cumin
2 teaspoons coriander

Directions

1

In a large sauce pan, saute the onion, ginger, green chillies and garlic in oil until onion is transparent.
2

Add 2 tablespoons of the of vegetable stock and the spices to the onions and continue to cook for 3 minutes.
3

Add the sweet potatoes, green beans and red peppers with the remaining stock to the pan.
4

Bring stock to a boil.
5

Reduce to a simmer and cook for 15 minutes or until sweetpotatoes are tender but retain their shape.
6

Add pineapple an cook until warmed.
7

Serve with brown basmati rice.