Steps to Prepare Gordon Ramsay #nationalcurryweek 🍠 Sweet potato and vegetable pathia

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, #nationalcurryweek 🍠 sweet potato and vegetable pathia. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

#nationalcurryweek 🍠 Sweet potato and vegetable pathia is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. #nationalcurryweek 🍠 Sweet potato and vegetable pathia is something which I’ve loved my entire life.

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

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

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