Sweet potato, pumkin & Corn curry

Vegan coconut curry

This coconut curry is inspired by the traditional Tanzanian fish curry that I fell in love with during my honeymoon in Zanzibar. I decided to remake a vegan version using sweet corn, pumpkin and corn on the cob.

Mchuzi wa Samaki (coconut fish curry) is one of the traditional Swahili fish curry dishes that originated in Tanzania. As with many African recipes, this curry dish is now eaten in many parts of the southern and eastern African countries

This dish is rich creamy and flavoursome. The vegan take on this dish makes it quicker and easier to make.

Ingredients

3 Medium white flesh sweet potatoes
1/4 Large pumpkin
2 Small orange flesh sweet potatoes
2 Whole corn on cob
2tsp Sea salt
2tsp Black pepper
3 Tablespoons curry powder
1tsp Cumin
2 Cloves of garlic (crushed)
1 x 2 cm piece fresh ginger, peeled and grated
4 Tablespoons olive oil
1 Large onion, finely chopped
1 sweet red pepper, finely chopped
400g Fresh plum tomatoes
Fresh coriander, a handful,
2 limes, juiced
1 Tin coconut milk
2 Tablespoons of creamed coconut.

Preparation

Heat olive oil in a large pan. Add the chopped onions, crushed garlic and ginger, cook gently until softened.
Add the curry powder, cumin, salt and black pepper.
Finely chop the tomatoes and add them to the pan. Simmer for 5 minutes before adding the coconut milk and creamed coconut.
Chop the sweet potatoes and pumpkins into medium sized chunks, wash to remove excess starch and add to the pan with 2 cups of boiling water.
Allow the curry to cook gently for 20-25 minutes.
Once the root vegetables have softened and the curry has thickened, cut up the corn on the cob into small medallions and add to the curry.
Simmer the curry for another 5 minutes, taste to ensure the seasonings is correct and then turn the heat off.
Serve!