Delicious Sweet Potato Coconut Curry with Cranberries and Pistachio Recipe

With Pistachio and Cranberries, i always say its a sweet and delicious curry recipe. But its so yummy that i didn't want anyone to consider not eating it all year round.

INGREDIENTS

• 3 tbsp rapeseed oil

For the Curry Paste:

• 3 cloves garlic
• 1 tbsp tomato puree
• 1 tsp chilli powder
• 1 tsp fenugreek
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/4 tsp ground clove
• 1/4 tsp ground cardamom
• 2 large onions, thinly sliced

For the Curry:

• 500g white Potatoes, peeled and chopped into 1.5cm cubes
• 1kg sweet Potatoes, peeled and chopped into 1.5cm cubes
• 100ml cold water
• 250g chestnut mushrooms, cleaned and halved
• 1 tin coconut milk
• 3 tbsp dried cranberries
• 2 tbsp Pistachio Nuts

INSTRUCTIONS

1. Heat 1 tbsp of oil in a large non-stick pan over a medium-high heat and add all of the spices, garlic and tomato puree. Fry for around a minute, stirring continuously, to create a curry paste. Remove the pan from the heat, transfer the paste into a separate bowl and set aside.
2. Return the pan to the heat (without washing), place the remaining oil and the onion in the pan. Stir well and cook for a few minutes until they have begun to soften.
3. Add the potato cubes into the pan and saute for around four minutes, stirring frequently. Add the sweet potato cubes and continue to cook for a further four minutes, still stirring frequently.
4. Now add a couple of tablespoons of the water, stirring until it has evaporated, then add the mushrooms. Continue cooking for a few minutes then add the remainder of the water and the curry paste to the pan. Mix well, cover and simmer for around ten minutes until both the potato and sweet potato have begun to soften. As the curry cooks stir occasionally - if it begins to stick then add a little extra water as necessary.
5. Stir in the cranberries, recover and cook for a further three minutes. Now add the coconut milk, mix well and simmer for around five minutes, stirring regularly until all of the vegetables have cooked through and sauce is think and creamy.
6. Divide into portions, sprinkle over and Pistachios and serve!

A rich and creamy curry with Cranberries and Pistachio Nuts is now Ready to serve.