Step-by-Step Guide to Make Perfect Charred Sweet Potato Curry

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Before you jump to Charred Sweet Potato Curry recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Spend less Money In The Kitchen.

Remember when the only people who cared about the natural environment were tree huggers along with hippies? That's a thing of the past now, with everybody being aware of the problems besetting the planet and the shared burden we have for turning things around. Unless everyone begins to start living much more green we won't be able to fix the problems of the environment. Each and every family ought to start generating changes that are environmentally friendly and they must do this soon. Continue reading for some ways to go green and save energy, largely in the kitchen.

A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. When you can get a new one, they use about 60% less than the old models that are more than ten years old. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. You can minimize how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

From the above it ought to be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Green living is not that tough. Typically, all it requires is a little common sense.

We hope you got benefit from reading it, now let's go back to charred sweet potato curry recipe. To make charred sweet potato curry you only need 22 ingredients and 5 steps. Here is how you do it.

The ingredients needed to prepare Charred Sweet Potato Curry:

1. Take 1 of sweet potato, peeled, and sliced into 3rds lengthways,.
2. Prepare 1/2 of an onion, chopped,.
3. Get 1 handful of baby leaf spinach,.
4. Use 70 g of closed cap mushrooms, sliced finely,.
5. Get 20 g of cashew nuts,.
6. Prepare 1 tbsp of tikka curry paste,.
7. Prepare 1/2 tbsp of pureé tomato paste,.
8. Take 1 pinch of red chilli flakes, (to personal taste),.
9. Use 4 g of fresh ginger, chopped finely,.
10. Take 1/4 tsp of garlic granules,.
11. Take 1/2 tbsp of granulated stevia sweetener,.
12. Get 1 dash of milk,.
13. Get 200 ml of water,.
14. You need of Coconut Frylight spray,.
15. Get of Salt to season.
16. Provide of Serving suggestions:.
17. Use 125 g of basmati & wild rice blend,.
18. Use of Pak choi or tender stem brocolli.
19. Prepare of To garnish (optional):.
20. Use of Freshly chopped coriander.
21. Take of Equipment needed:.
22. Provide 1 of microwave.

Instructions to make Charred Sweet Potato Curry:

1. Microwave the sweet potato segments until fork tender. Set aside to cool on some kitchen towel. Heat up a medium saucepan over a medium to high heat and spray in some coconut oil. Add the onions and begin to fry them. Turn the heat down to medium. Next add in the mushrooms. Fry for a further minute or two..
2. Add the curry paste and the tomato paste plus the fresh ginger, stir through to coat the onions and mushrooms until fragrant then add 200ml water. Bring to a simmer. Add a pinch of chilli flakes to taste depending on how much heat you want, then add the garlic granules, and Stevia sweetener. Stir. Turn down the heat to low..
3. Heat up a frying pan over a medium heat and spray in some coconut oil. Once hot and sizzling add in the pieces of sweet potato and fry until slightly charred black on each side. Turn off the hob and leave the pan on it to stay warm..
4. Returning to the curry sauce, add in a handful of spinach and wilt it down. Add the cashews, stir through the sauce until coated then remove the pan from the heat. Add a dash of milk and stir until the sauce lightens and becomes more orange. The sauce should have reduced down and thickened slightly by now..
5. Serve up by first spooning some sauce onto the plate, then piling up the chunks of charred sweet potato, spoon over the remaining curry and garnish with coriander. Eat with your choice of sides and enjoy! :).

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