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Recipe Ingredients

  • 1 bag Birds Eye Sweet Potatoes, Carrots, and Red Potatoes
  • 2 tablespoons garlic & ginger paste
  • 1 can (2 lbs) crushed tomatoes
  • 2 tablespoons paprika
  • 2 tablespoons chili powder
  • 2 tablespoons coriander powder
  • 1 tablespoon garam masala
  • 1 tablespoon cumin powder
  • 1 teaspoon turmeric
  • 1/4 cup vegetable oil
  • 1/2 cup coconut milk
  • 1 cup water
  • Handful of cilantro

Recipe Directions

  1. On a baking sheet, spread out Birds Eye Sweet Potatoes, Carrots, and Red Potatoes and top with a drizzle of vegetable oil and 1 teaspoon of the listed spices. Mix and bake at 450F for 20 minutes.
  2. In a pot, heat remaining oil and add ginger & garlic paste.
  3. Once fragrant, add the remaining spices and mix with the oil and ginger & garlic paste.
  4. Add your crushed tomatoes and water and mix thoroughly. Bring to a simmer and cover.
  5. Once the oil starts to separate from the curry paste and the potatoes & carrots are ready, add them to the pot and mix.
  6. Add coconut milk and mix, then simmer for an additional 5 minutes or until the oil separates again.
  7. Top with cilantro and enjoy!

Comments & Reviews

  1. I love soup

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