Thai-Inspired Sweet Potato Curry: Snacks with Sitara

• Sweet potato (chopped)
• Mangetout
• Courgette (chopped)
• Lemongrass (chopped)
• Red pepper (cubed)
Chili flakes (1/2 teaspoon)
• Coriander (chopped and with stalks)
• Diced onion (1 handful)
• Minced ginger, garlic and chili (2 teaspoons)
• Cinnamon stick
• Turmeric
• Coconut milk (400 ml)
• Tinned tomatoes (400 ml)
• Salt
• Coconut and garlic oil
• Quinoa


  1. Boil quinoa in water and cook slowly.
  2. Spray garlic and coconut oil into a pan.
  3. Add the minced ginger, garlic and chili to the pan.
  4. Next, add a handful of diced onions, and cook until golden brown.
  5. Once the onions, ginger, garlic and chili have browned, add the lemongrass, courgette, red pepper and mangetout, and mix with the other ingredients in the pan.
  6. Then add the sweet potato and mix with the rest of the vegetables.
  7. Add a sprinkle of turmeric to the pan, followed by half a teaspoon of chili flakes.
  8. Pour in the tinned tomatoes, followed by the coconut milk, and stir.
  9. Add the salt.
  10. Add one cinnamon stick and stir.
  11. Allow to cook for 15 minutes.
  12. Once the quinoa’s water has evaporated, take it off the heat and cover with a clean tea towel to soak up moisture.
  13. Once curry is nearly ready, give it a stir.
  14. Serve the quinoa and curry, and garnish with coriander.

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