Sweet Potato Curry

Sweet Potato Curry Thrive Health & Nutrition Magazine

Sweet Potato Curry

(serves 6)

2-3 tablespoons madras curry paste
1 medium onion (diced)
4 medium sweet potatoes (peeled and
chopped into chunks)
1 red pepper (sliced)
1 tin of chickpeas
200g bag of spinach
1 can of coconut milk

How to cook

You can use a bought curry paste for this recipe or if you choose to make your own it’s simple – Mix all of these in a bowl: 2 tspn ground black pepper, 1 tbsp chilli powder, 1/2 tspn ground cinnamon, 2 tspn garam masala, 2 tspn ground tumeric, 8 tbsp ground coriander, 2 tspn black mustard seeds and 1/4 cup ground cumin, 3 crushed cloves of garlic, 2.5cm cube fresh ginger root, grated. Mix together well and add 1/2 cup of brown vinegar.

Fry the onion for few minutes in olive oil till soft. Add curry paste and fry for 1 min. Add the coconut milk, sweet potato, pepper and chickpeas and cook for approx. 15 minutes until potato is cooked. Add spinach (fold spinach through mixture in handfuls) simmer for a couple more minutes until spinach is wilted. If not liquid enough add a little water.

Thanks to www.includingcake.com for providing this fabulous recipe.