Sweet potato, butternut and soya bean korma

Sweet potato, butternut and soya bean korma
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Method

  1. Blitz the onion in mini food blender until smooth adding a little water to loosen the mixture.
  2. Heat the vegetable oil in a pan and add in the spices, stir-fry for 1 minute.
  3. Add in the onion, ginger, garlic and chilli; continue cooking for about 10 minutes. Next add the sweet potato, butternut and soya beans and stir-fry for another 2 minutes.
  4. Add the tomato, grated coconut and enough water to just cover the vegetables. Bring to the boil and then simmer for a further 20 minutes.
  5. Stir in the Alpro Soya Single, mango chutney and lemon juice. Season and serve with basmati rice.

Recipe from Alpro Soya.

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Tip

A healthier yet hearty curry option, full of flavour

Ingredients

300g butternut squash, cubed
1 small sweet potato, cubed
70g soya beans
1 tbsp vegetable oil
2 cloves of garlic, crushed
1 tbsp grated ginger
1 chilli finely chopped
1 onion chopped
1 peeled and chopped tomato
1 tbsp turmeric
1 tbsp Garam massala
1 tbsp ground coriander
1 tbsp smooth mango chutney
50g grated coconut cream block
200ml Alpro Soya Single alternative to cream
Juice of ½ lemon
Basmati rice

Notes

Time: 25 minutes
Serves: 4
Nutrition: n/a