CURRIED VEGETABLE PIE
Clear obsession going on with vegetables, curry and sweet potato (baked, mashed, hashbrowns – I’ll take it whichever way) this winter! Can’t be a bad thing thou
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Cooking tools:
- Potato masher
- Steamer basket
- Pot
- Oven
- Skillet
- Baking dish
- Wooden spoon
- Chef's knife
- Cutting board
- Peeler
- Can opener
- Colander
- Measuring spoon
- Spatula
Ingredients
- 750g sweet potato, peeled and roughly chopped
- 1 tablespoon coconut oil
- 1 brown onion, peeled and diced
- 4 cloves garlic, peeled and diced
- 2 carrots, peeled and chopped
- 1 tablespoon curry spice mix
- 1 teaspoon ground cumin
- 1x 400g tin lentils, rinsed and drained
- 1x 400g tin chickpeas, rinsed and drained
- 2x 400g tin chopped tomatoes
- 1 cup frozen peas
- Fresh coriander leaves and stalks, chopped or micro herbs, to serve
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