#nationalcurryweek 🍠 Sweet potato and vegetable pathia
#nationalcurryweek 🍠 Sweet potato and vegetable pathia

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, #nationalcurryweek 🍠 sweet potato and vegetable pathia. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

#nationalcurryweek 🍠 Sweet potato and vegetable pathia is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. #nationalcurryweek 🍠 Sweet potato and vegetable pathia is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have #nationalcurryweek 🍠 sweet potato and vegetable pathia using 18 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make #nationalcurryweek 🍠 Sweet potato and vegetable pathia:
  1. Prepare 1 large sweet potato
  2. Get 1 yellow pepper
  3. Make ready 1 red pepper
  4. Get 4 tomatoes
  5. Make ready 1 handful green beans
  6. Prepare 1 handful peas
  7. Get 1 lime
  8. Get 3 teaspoons creamed coconut - grated
  9. Take 1 large white onion
  10. Make ready 1 red onion
  11. Take 3 green chillis
  12. Get 1 teaspoon on tumeric
  13. Prepare 3 black cardamon pods
  14. Prepare 2 green cardamon pods
  15. Make ready 1 teaspoon mustard seeds
  16. Get 10 curry leaves
  17. Prepare 1 teaspoon cumin seeds
  18. Prepare 1 handful coriander
Instructions to make #nationalcurryweek 🍠 Sweet potato and vegetable pathia:
  1. Heat a little oil and fry mustard and cumin seeds and cardamon pods until the seeds pop. Add the curry leaves (they may splutter) and the powdered spices.
  2. Finely chop the onion and add to the pan and stir until covered in the spice mix. Reduce heat, add a splash of water and cover with a lid. Cook the onion for at least 10 minutes until they go sticky and sweet. You can add a little water if needed to stop sticking or burning.
  3. Peel and crush the garlic and add to the pan. Add the green chillis (put a little slice in if you like a hot curry.
  4. Peel and chop the vegetables and roast a medium hot oven for 15 minutes until soft.
  5. Put a cross on the tops of the tomatoes and cover with boiling water so the skins remove easily. Revive the skins, chop and add to the pan.
  6. Add the roasted vegetable to the pan. Grate the coconut into the pan. Add the juice of the lime (and a little zest if it’s unwaxed) and plenty of chopped coriander.
  7. Enjoy with naan or rice 😋

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