Sweet Potato and Pea Stew
This is a fabulous and cheap veggie curry great for a student gathering or a tasty mid-week meal the entire family will enjoy. You can add a topping of cashew cream or yogurt to kick it up a notch. The leftovers will taste great the next day.
- 2 large sweet potatoes, peeled & diced
- 11/2 cup peas, frozen
- 1 cup cooked chickpeas
- 3 Massel Vegetable Ultracubes
- 1 tablespoon curry powder
- 2 cups water
- 2 cups coconut milk
1. Add all ingredients in a soup pot and simmer until sweet potatoes are tender. Add more liquid if necessary.
2. Serve warm and enjoy.