Date posted: 29/08/2019

Tilda Asian sweet potato curry

  • Serves 12
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Tilda brown & white rice 600g
Peppers 3 red and 3 green
Onions 6
Cloves of garlic 6
Sunflower oil 90ml
Everyday Favourites cumin, coriander and turmeric 3 tbsps (of each)
Everyday Favourites chilli powder for spice (optional) 30ml
Sweet potato 1.5kg
Creamed coconut 300g
Vegetable stock (approx.) 1.35ltr
450g tinned pineapple, drained
Broccoli florets (optional) 300g
Chopped coriander to garnish


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  1. Prepare the vegetables by peeling and dicing the sweet potato, peppers and onions. The sweet potato should be bite size pieces, so they don’t disintegrate when cooking. Crush the garlic.
  2. Heat the oil in a wok or frying pan. Fry the spices for half a minute. Add the onion and garlic. Gently fry for about 2 minutes until soft, then add the peppers and sweet potato and cook for a further 2 minutes.
  3. Add the creamed coconut and vegetable stock and bring to the boil. Simmer uncovered for 15 minutes.
  4. Cook the Tilda brown & white rice as per the on-pack instructions. Cook the broccoli if using.
  5. After 15 minutes, add the pineapple then simmer for 10 minutes or until the sweet potato is soft and the sauce has thickened.
  6. Drain the rice and place on a serving dish, then pour the sweet potato curry on top. Garnish with chopped coriander and serve.
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