Recipe of #nationalcurryweek 🍠 Sweet potato and vegetable pathia in 21 Minutes for Mom

Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, #nationalcurryweek 🍠 sweet potato and vegetable pathia. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

#nationalcurryweek 🍠 Sweet potato and vegetable pathia is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. #nationalcurryweek 🍠 Sweet potato and vegetable pathia is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook #nationalcurryweek 🍠 sweet potato and vegetable pathia using 18 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make #nationalcurryweek 🍠 Sweet potato and vegetable pathia:

1. Take 1 large sweet potato
2. Prepare 1 yellow pepper
3. Take 1 red pepper
4. Prepare 4 tomatoes
5. Take 1 handful green beans
6. Get 1 handful peas
7. Get 1 lime
8. Make ready 3 teaspoons creamed coconut - grated
9. Prepare 1 large white onion
10. Get 1 red onion
11. Prepare 3 green chillis
12. Take 1 teaspoon on tumeric
13. Prepare 3 black cardamon pods
14. Prepare 2 green cardamon pods
15. Prepare 1 teaspoon mustard seeds
16. Make ready 10 curry leaves
17. Take 1 teaspoon cumin seeds
18. Prepare 1 handful coriander

Steps to make #nationalcurryweek 🍠 Sweet potato and vegetable pathia:

1. Heat a little oil and fry mustard and cumin seeds and cardamon pods until the seeds pop. Add the curry leaves (they may splutter) and the powdered spices.
2. Finely chop the onion and add to the pan and stir until covered in the spice mix. Reduce heat, add a splash of water and cover with a lid. Cook the onion for at least 10 minutes until they go sticky and sweet. You can add a little water if needed to stop sticking or burning.
3. Peel and crush the garlic and add to the pan. Add the green chillis (put a little slice in if you like a hot curry.
4. Peel and chop the vegetables and roast a medium hot oven for 15 minutes until soft.
5. Put a cross on the tops of the tomatoes and cover with boiling water so the skins remove easily. Revive the skins, chop and add to the pan.
6. Add the roasted vegetable to the pan. Grate the coconut into the pan. Add the juice of the lime (and a little zest if it’s unwaxed) and plenty of chopped coriander.
7. Enjoy with naan or rice 😋

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