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Sweet Potato & Spinach Curry

A creamy vegan curry, full of spices and flavour. A healthy option for a mid-week meal.

Method:

  1. Peel and grate the ginger. Crush the garlic. De-seed and finely chop the green chilli. Finely chop the red onion. Chop the sweet potato into cubes with the skin on. Set aside.
  2. In a large heavy bottom pan, heat the vegetable oil and add the onions, garlic, ginger, and chillies. Fry for 5 minutes.
  3. Next, add the chilli powder, ground coriander, ground cumin, mustard seeds, and turmeric. Stir and cook for 2 minutes.
  4. Add the sweet potato cubes, coconut milk, and vegetable stock. Simmer for 15-20 minutes until the sweet potato is soft.
  5. Add the spinach leaves and wilt in the curry. Taste and season with salt.
  6. Garnish with fresh coriander and flaked almonds

 

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Cheng Peng
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Sweet Potato & Spinach Curry

A creamy vegan curry, full of spices and flavour. A healthy option for a mid-week meal.

COOK 40 MINS
4 SERVINGS

Ingredients

  • Ginger – 2cm piece 
  • Garlic – 2 cloves
  • Green Chilli – 2
  • Red Onions – 1
  • Vegetable Oil – 4 tbsp 
  • Chilli Powder – 1 tsp 
  • Ground Coriander – 1 tsp 
  • Ground Cumin – 1 tsp
  • Mustard Seeds – 1 tsp 
  • Turmeric – 1 tsp 
  • Sweet Potato – 600g
  • Coconut Milk – 1 tin
  • Vegetable Stock – 300ml
  • Spinach – 150g
  • Salt
  • Fresh Coriander
  • Flaked Almonds