Sweet potato and pea curry, and summer vegetable curry

These moderately spiced vegetarian curries will win over even die-hard meat eaters.

TWAM 5 Dec 2015

These moderately spiced vegetarian curries will win over even die-hard meat eaters. Serve them with naan bread and a dollop of natural yoghurt.

Sweet potato and pea curry

1 tablespoon vegetable oil

3 tablespoons curry paste (balti or massaman)

1 onion, finely chopped

450g chat potatoes, halved

2 large sweet potatoes, peeled and cut into chunks

600ml vegetable stock

1 x 400ml tin coconut milk

1 cup frozen peas

2 tablespoons each of chopped fresh mint and coriander

Heat oil in large frying pan; add curry paste and onion. Sauté for 5 minutes. Add potatoes, stock and coconut milk; bring to boil. Reduce heat; simmer gently for 15 minutes. Add peas, bring back to boil, simmer for 3 minutes. Season, add herbs. Serve in bowls with yoghurt. Serves 4

Summer vegetable curry

2 tablespoons vegetable oil

1 cinnamon stick

1 teaspoon cumin seeds

½ teaspoon ground turmeric

12 whole peppercorns

10 curry leaves

1 green chilli, seeds removed, sliced

1 brown onion, thinly sliced

3 cloves garlic, crushed

3cm fresh ginger grated

1 x 400ml tin coconut milk

200g new or chat potatoes, halved

150g baby carrots, halved lengthways

150g green beans

200g broccolini

1 bunch asparagus, trimmed

100g fresh or frozen peas

Heat oil in large saucepan. Add spices, curry leaves and chilli; cook for 2 minutes. Add onion, garlic and ginger; cook over gentle heat for 5-7 minutes. Add coconut milk, potatoes and carrots; simmer for 10 minutes. Add remaining vegetables; cook for 4-5 minutes. Season. Serves 4

And to drink… A full-flavoured, yeasty ale: Boatrocker Saison du Bateau ($6)