Sweet Potato Curry & Roti

30 Minute Meal | 4 Servings

Ingredients

  • 1 tin Glenryck Pilchards in Tomato Sauce
  • 1 tin Glenryck Pilchards in Hot Chilli Sauce
  • 2 large sweet potatoes (peeled and cubed)
  • oil for frying
  • 1 onion (finely chopped)
  • 2 cloves garlic (crushed)
  • 1 thumb of ginger (minced)
  • 1½ tbsp spice mecca Indian seafood curry spice
  • 125ml fresh cream
  • 2 pre-made rotis

Method

1. Boil sweet potatoes in salted water until cooked through. Drain and set aside.
2. In a saucepan heat 1 tbsp oil and gently fry onions until soft.
3. Add the ginger, garlic and Indian spice and cook for another 2 mins.
4. Add the pilchards in tomato and chilli sauce. Simmer for 10 mins. Adjust seasoning with salt, pepper, sugar and lemon juice.
5. Simmer for 10mins.
6. Add the sweet potato and cream and simmer for another 2 minutes. Warm up the rotis, spoon curry mixture onto them and roll.

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