Steps to Make Homemade #nationalcurryweek 🍠 Sweet potato and vegetable pathia

Hello everybody, it’s Gordon, welcome to our recipe site. Today, we’re going to prepare a special dish, #nationalcurryweek 🍠 sweet potato and vegetable pathia. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

#nationalcurryweek 🍠 Sweet potato and vegetable pathia is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. #nationalcurryweek 🍠 Sweet potato and vegetable pathia is something that I have loved my entire life. They are fine and they look fantastic.

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

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

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

Instructions 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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