Ginger, tomato and sweet potato curry with prawns – Food & Home Magazine

Ingredients

• 4 (about 1 kg) medium sweet potatoes, scrubbed clean and cubed
• 200g butter
• 100ml olive oil
• salt and freshly ground black pepper, to taste
• 350g vine tomatoes
• 4 garlic cloves, peeled and finely grated
• 15ml (1 tbsp) ground turmeric
• 30ml (2 tbsp) ground coriander
• 30ml (2 tbsp) ground cumin
• 2 lemongrass stalks, finely grated
• 5cm piece ginger, peeled and finely grated
• 10ml (2 tsp) dried chilli flakes
• 2 x 400g tins Italian whole cherry tomatoes
• 1 x 400ml tin coconut milk
• 15ml (1 tbsp) honey
• 30ml (2 tbsp) fish sauce
• juice of 2 limes
• 400g prawns, defrosted and cleaned
• handful fresh coriander leaves, roughly chopped
• handful fresh basil leaves
• lime wedges, to serve