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Caashifa's Sweet Potato & Pea Mince Curry

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TRH Caashifa's Sweetpotato & Pea Mince Curry
On a cold Cape Town winters night, warm food is always a blessing.
This hearty curry can be served with an array of low carb options, though I just made an easy flatbread with it for my carby’s
Ingredients
500g mince
2 tbsp coconut oil
2 tspns tomato paste
1 large onion grated
1 large tomato grated
1 tspn ginger grated
2 tspns garlic grated
2 pieces stick cinnamon
4 cardamon pods bruised
1 tspn paprika
1 tsp turmeric
1 tsp jeera / cumin
1 tsp koljaner / coriander
1/2 tsp bariship / fennel
Crack of himilayan pink salt
1 cup frozen peas
Sweet potato cubes (about 2 cups)
cardamom and stick cinnamon and cook until the bottom browns slightly.
Combine all the spices with the tomato paste and mix with enough water to make a runny paste.
Add this to the onion mix and simmer for 15 minutes.
Add a small amount of water to prevent the sauce from burning.
Add mince and give it a quick stir to loosen (I like to have smallish clumps of mince so i don’t stir too much at this point).
Add the sweet potato and cook covered for 10 minutes.
Add the frozen peas and cook a further 5 minutes. Add hot water if necessary but not too much.
The curry should not be too watery but the gravy should b thick and flavorful.
Add the coriander, stir and serve.
Serve with cloud bread – low carb wraps – caulirice – or low carb bread and a low carb tomato and onion sambal.
Caashifa’s Easy Flatbread
trh Caashifa's Sweetpotato & Pea Mince Curry2
Ingredients
2 cups all purpose flour
1 tsp baking powder
3/4 coffee mug milk
100g butter
Crack of himilayan pink salt
Method
Warm the butter and milk in the microwave.
Combine the flour, baking powder and salt.
Pour half the milk and butter mixture over the flour.
Combine with a fork. Add more milk slowly, combining the two till u get a soft dough forming.
Leave the dough to rest for 10 mins while u heat a tawa pan.
Break the dough into 6 balls. Roll each ball into a thin circle.
Fry on the hot tawa till brown then flip and fry on the other side
Prepared, tried and tested by: ‎ Caashifa Adams Young
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