Mushroom and Sweet Potato Curry
Ingredients
- 1/2 cup (120 ml) oil or veggie broth of choice
- 1 large onion, finely chopped
- 3 cloves garlic, finely chopped
- 250 g carrots, peeled & diced
- 250 g celery, chopped
- 250 g sweet potatoes, peeled & diced
- 250 g mushrooms sliced
- 25 g- 30 g curry powder spice blend (store bought or homemade)
- 1/4 cup + 1 tbsp (75 ml) tomato paste
- 1-2 cup (240-480 ml) unsweetened oat (or coconut) yogurt
Preparation
Heat oil or broth in a large pan.
Add onion and garlic; cook on low heat for 3 minutes to soften.
Add curry powder; stir and mix with onion and garlic until it becomes a bit like a paste.
Add all the veg and mushrooms; stir and coat them with the curry paste.
Add a little water if curry powder is sticking.
Season with salt.
Add 1/2 cup oat yogurt and mix until blended. Repeat until all yogurt is used.
Add tomato paste and mix until blended.
Adjust seasoning then simmer for 15 minutes or until all veggies are cooked through.
