Make This Sweet Potato Vegetarian Curry Recipe To Mark Plant Power Day


Nationwide Pizza Day is on ninth February. Nationwide Burger Day is on 23rd August. You’ve simply missed Nationwide Cheese Doodle Day on fifth March (until you celebrated it, maybe by consuming your body weight in cheese doodles). Generally plainly each meals worthy of overindulgence is given its personal special occasion, supplying you with slightly push to binge on issues which are spectacularly unhealthy in something however reasonable quantities.

Properly, purveyor of soy-based meals Alpro is attempting to get in on the act by developing with Nationwide Plant Energy Day, which falls on seventh March. Will this achieve convincing you to overindulge on vegetation by consuming your body weight in butternut squash or mainlining almond milk? No, it is not going to, partially (and solely partially) as a result of Alpro has set its sights slightly decrease by asking everybody to make vegetation the star of the complete day, or a meal, or a snack, and even simply changing the milk in your espresso.

We’re totally behind this admirable effort as a result of whereas there’s a frankly dizzying variety of eating regimen plans and conflicting dietary recommendation on the market, everybody – everybody – agrees that we should always eat extra vegetation. So eat extra vegetation, beginning on Plant Energy Day, and beginning with this candy potato curry recipe from Alpro.

Candy Potato Curry Recipe

Components (Serves Two)

1 medium candy potato, peeled and minimize into 2cm items
  • 2tbsp rapeseed or sunflower oil
  • 2 medium onions, finely diced
  • three garlic cloves, crushed
  • 1cm piece of contemporary ginger, peeled and finely grated
  • 1tsp paprika
  • 2tsp floor turmeric
  • 1tsp medium curry powder
  • ¼tsp scorching chilli powder
  • 1tsp floor coriander
  • 1tsp garam masala
  • four inexperienced cardamom pods, crushed
  • 227g canned chopped tomatoes
  • 1tbsp tomato purée
  • ½ inexperienced pepper, deseeded and diced
  • 1 inexperienced chilli, finely diced
  • 250ml vegetable inventory
2 vine tomatoes, quartered
  • Pinch of salt
  • 400g can chickpeas, drained and rinsed

For the garam masala raita:

  • 150g Alpro Merely Plain different to yogurt
  • 1tsp garam masala
  • ½tbsp dried mint


  1. Preheat the oven to 190°C/gasoline 5 and line a baking tray with baking parchment. Toss the candy potato chunks with 1tbsp oil and unfold out on the tray. Bake for 20-25 minutes till calmly caramelised and tender.
  2. In the meantime, add the remaining oil to a medium saucepan and heat over a low-medium warmth. Fry the onions, garlic and ginger for eight to 10 minutes, or till very tender. Stir within the paprika, turmeric, curry powder, chilli powder, coriander, garam masala and crushed cardamom pods and blend to type a thick paste. Cook dinner for one to 2 minutes, including slightly additional oil if wanted.
  3. Add the canned tomatoes and tomato purée and prepare dinner for 2 to 3 minutes. Add the inexperienced pepper, inexperienced chilli, vegetable inventory, contemporary tomatoes and salt. Deliver to the boil, then cut back the warmth to low and simmer for 35-45 minutes till the sauce has thickened. Add the chickpeas and candy potato to the sauce and prepare dinner till heated via.
  4. To make the garam masala raita, combine all of the elements collectively and season. Serve with the curry and rice.