Sweet Potato Korma

Do you always order Korma or Pasanda from the local curry house? If you’re like me and don’t like anything to hot, in fact actually quite creamy and sweet with lots of sauce, you will like this recipe!

Serves: 4 + next day lunch!

Sweet Pot

Sweet Pot

Ready In: 40 Mins

  • 3 Sweet Potatoes
  • 1 Onion
  • 2 Cloves of Garlic
  • 1 can of Coconut Milk
  • 4 Turkey Breasts
  • Tbsp of Honey
  • 1 Tsp Turmeric
  • 1 Tsp Ground Coriander
  • 1 Tsp of Ground Cumin
  • 1 Tsp of Cinnamon
  • 1/2 1 Tsp of Chilli Powder
  • 1 Tbsp of Olive Oil
  • 1/2 Tsp of Salt
  • Handful of Flaked Almonds
Sweet Potato Korma

Sweet Potato Korma

Peel and chop the sweet potato into small chunks and add to a large pan. Tip in all of the spices, olive oil and crushed garlic. Fry for a few minuets so the potatoes colour and soften, and the spices aromatise. (Don’t let the spices burn). Once the potatoes are well coated and softened in the spices, add the coconut milk and honey. Bring to the boil. Reduce to simmer until the potatoes are completely cooked through, almost over cooked. Blitz it up with a blender. Try not to burn yourself like i did! Once its all blended, it should look like a nice thick soup! Evenly chop up the turkey and get rid of any sinew. Add the turkey and simmer till it is cooked through. Toast the almonds in a non stick pan on a medium heat, toss continually so they don’t burn. Serve with fluffy rice and scatter with the toasted almonds.

If you’re not so keen on using turkey outside of christmas. Use any meat or vegetables of your choice. All red meat will need to be seared before adding to the sauce.

Tip: Turkey can be very bland but its cheaper than chicken. Make sure you give it a good lick of salt before it in goes into the pot!

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