Mushroom and Sweet Potato Curry
Ingredients
- 1/2 cup (120 ml) vegetable broth
- 1 large onion, finely chopped
- 3 cloves garlic, finely chopped
- 250 g carrots, diced
- 250 g celery, diced
- 250 g sweet potatoes, diced
- A punnet of mushrooms sliced (about 250g)
- 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 broth in a large pan. Add onion and garlic and cook on low heat for 3 minutes to soften.
Add curry powder and stir and mix with onion and garlic until it becomes a bit like a paste.
Add all the vegetables 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.
Serve with rice or quinoa and a sprinkle of fresh herbs. Also delicious with fresh tomato salad and a dollop of oat fraiche. Enjoy!
