Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, #nationalcurryweek 🍠 sweet potato and vegetable pathia. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

#nationalcurryweek 🍠 Sweet potato and vegetable pathia is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. #nationalcurryweek 🍠 Sweet potato and vegetable pathia is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook #nationalcurryweek 🍠 sweet potato and vegetable pathia using 18 ingredients and 7 steps. Here is how you cook it.

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

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

Steps 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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